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  • Fipps Family Potato Salad

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    Fipps Family Potato Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb baking potatoes - (8 large)
    • 3 x hard-cooked Large eggs grated
    • 1 c. mayonnaise
    • 1 Tbsp. spicy brown mustard
    • 1 1/2 tsp salt
    • 3/4 tsp freshly-grnd black pepper

    Directions

    1. Cook potatoes in boiling water to cover 40 min or possibly till tender; drain and cold. Peel potatoes, and cut into 1-inch cubes.
    2. Stir together potato and egg.
    3. Stir together mayonnaise and next 3 ingredients; gently stir into potato mix. Serve immediately, or possibly cover and chill, if you like.
    4. This recipe yields 8 to 10 servings.
    5. Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
    6. Potato Salad With Sweet Pickle: Add in 1/3 c. sweet salad cube pickles to potato mix.
    7. Potato Salad with Onion and Celery: Add in 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mix.
    8. Light Potato Salad: Substitute 1 c. low-fat mayonnaise.
    9. Comments: Michele uses Duke's Mayonnaise and grates the Large eggs on the largest holes of a cheese grater.

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    Comments

    • charlene sherman
      Good basic potato salad ,less is more ,since Iike crunch i add some finely diced celery or a little celery seed !

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