| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Salad, Potato |
8 |
Servings |
INGREDIENTS
| 5 |
lg |
Potatoes (about 2 1/2 pounds), boiled with skins on |
|
|
Homemade mayonnaise |
| 1 |
tb |
White vinegar; more or less to taste |
| 1 |
|
Red pepper; diced |
| 1 |
|
Green pepper; diced |
| 1 |
|
Stalk celery with leaves; diced |
| 2 |
ts |
Celery seed |
|
|
Salt and pepper to taste |
INSTRUCTIONS
When potatoes have boiled, cool and remove the skins. Cut into 1-inch
cubes. In a large bowl, spoon in 4 heaping tablespoons of mayonnaise
(homemade or commercial). Add 1 tablespoon of white vinegar and whisk
together.
Add the cubed potatoes, red and green peppers and celery seed. Little by
little, add as much mayonnaise as you like. Season with salt and pepper to
taste and refrigerate to cool.
Variation: Add 2 chopped hard-boiled eggs and/or 1 small chopped onion to
potato salad.
Yield: 8 servings
A Dutch recipe from Manayunk, Pennsylvania
Taken from "The Original Philadelphia Neighborhood Cookbook" by Irina Smith
and Ann Hazan, published by Camino Books, Philadelphia, PA, c. 1988.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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