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v1 Public Imported from Wikibooks revision 4518089

New England Potato Salad

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes | US Cuisine

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schedulePrep 0 min local_fire_departmentCook 0 min groups10 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518089

License: CC BY-SA 4.0 · Wikibooks contributors

#boiled #easy #recipes for potato salad #recipes using hard-cooked egg #recipes using potato #recipes using sugar #recipes with images #recipes with metric units #recipes without cooking time #refrigerated #side dish #united states
Side Salad

Ingredients

Scale
  • 3 pounds California long white potatoes
  • 3 hard boiled eggs, chopped
  • 1 medium onion, minced
  • ¾ cup mayonnaise
  • ¼ cup sweet pickle juice (from jar of pickles)
  • 1 tablespoon dried parsley
  • ½ teaspoon celery seed
  • ¾ tablespoon sugar
  • Salt
  • Pepper
  • Paprika

Directions

  1. Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
  2. Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
  3. Place potatoes in a large bowl and let them come to room temperature.
  4. In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
  5. Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
  6. Add salt and pepper to taste. Stir lightly to combine.
  7. Place in large serving bowl and sprinkle with paprika.
  8. Cover and refrigerate until ready to serve.

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