Betty Crocker Potato Salad Recipe
Servings: 10 people
Ingredients
- 1 ½ pounds round red or white potatoes (about 6 medium),peeled
- 1 ½ cups mayonnaise or salad dressing
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 medium stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
- Paprika, if desired
Instructions
- Add water to 3-quart saucepan enough to cover the potatoes, place potatoes in the pan. Cover the saucepan and heat to boil then lower the heat and cook for 25 to 30 minutes or until potatoes are tender.
- Drain the potatoes. Let them cool enough to handle. Cut the potatoes into cubes.
- In a large bowl, mix mayonnaise, mustard, vinegar, salt andpepper.
- Add potatoes, celery, and onion. Toss them. Then add eggs and sprinkle paprika. Refrigerate for at least 4 hours. Then serve and enjoy!
- You can store covered potato salad in refrigerator.