Page 105 - Family cookbook v30_Neat

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Suzanne Maschmeyer

Potato Salad

4 red potatoes, boiled for 20 minutes and cooled

2 ribs celery, chopped

2 Tablespoon parsley, chopped

1 hard boiled egg, chopped

1‐2 green onions, chopped

Dressing Ingredients

1/2 cup mayonnaise

1‐2 Tablespoon yellow mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1. When potatoes are cool slip skins off and cut into bite sized pieces. Discard skins.

2. Place potatoes in bowl.

3. Mix dressing ingredient and pour dressing on top of potatoes.

4. Add chopped items. Mix well. Refrigerate.

Adjust amounts of ingredients to taste, or amount of coverage desired.

This is the way I remember my mother, Dorothy Davidson, making potato salad
and I have enjoyed replicating it.