Old-Fashioned Potato Salad
A Betty Crocker betty-crocker-basics recipe for Old-Fashioned Potato Salad.
Ingredients
- 1 pound boiling potatoes (about 3 medium)
- 2 eggs
- 1 medium stalk celery
- 1 medium onion
- 3/4 cup mayonnaise
- 3/4 cup salad dressing
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 1
Peel the potatoes, and cut any large potatoes in half.
- 2
Add 1 inch of water to the large saucepan. Cover and heat the water to boiling over high heat.
- 3
Add potatoes. Cover and heat to boiling again.
- 4
Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered 20 to 25 minutes or until potatoes are tender when pierced with a fork.
- 5
Drain potatoes in a strainer, and cool slightly. Cut potatoes into cubes.
- 6
Place the eggs in the medium saucepan. Cover with at least 1 inch of cold water, and heat to boiling over high heat.
- 7
Remove the saucepan from the heat. Let stand covered 18 minutes.
- 8
Immediately pour off the hot water from the eggs, then run cool water over them several seconds to prevent further cooking; drain.
- 9
Peel and chop the eggs.
- 10
Chop the celery.
- 11
Peel the onion, and chop enough of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate for another use.
- 12
Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
- 13
Gently stir in the potatoes, celery and onion.
- 14
Stir in the chopped eggs.
- 15
Cover and refrigerate at least 4 hours to blend flavors and to chill.