Hensley's IGA
Hometown Recipes
Classic Creamy Potato Salad
6 medium boiling potatoes
(2 pounds)
1 1/2 cups IGA mayonnaise
1 tablespoon IGA vinegar
1 tablespoon IGA mustard
1 teaspoon IGA salt
1/4 teaspoon pepper
2 medium stalks celery (1 cup) -- chopped
1 medium onion (1/2 cup) -- chopped
4 hard-cooked eggs -- chopped
Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover =
and heat to boiling; reduce heat to low. Boil gently 30 to 35 minutes or
=
until potatoes are tender; cool slightly. Cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or
plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover
and refrigerate at least 4 hours. Cover and refrigerate any remaining
salad.