Chewin'

the News

June 2003

Potato Salad

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Meals:	1	2	3	4	5	6
Serves:	6	12	18	24	30	36
Ingredients:
Mayonnaise or Miracle Whip	1-1/4 C.	2-1/2 C.	3-3/4 C.	5 C.	6-1/4 C.	7-1/2 C.
Sugar	2 t.	1 T. +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Vinegar	2 t.	1 T. +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Prepared mustard	2 t.	1 T. +  1 t.	2 T.	2 T. +  2 t.	3 T. +  1 t.	1/4 C.
Salt	1-1/2 t.	1 T.	1 T. +  1-1/2 t.	2 T.	2 T. +  1-1/2 t.	3 T.
Celery, sliced	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Onion, chopped*	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Pickle, chopped*	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
On Hand:
Red skin potatoes	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Boiled eggs, optional	2	4	6	8	10	12

*If the dressing is going to be frozen for longer than a month, you may want to omit the onion and pickles.  Add them when you assemble the potato salad instead.  If frozen with the dressing for a long period of time, the flavor of the onions and pickles could become stronger than you would want.

Assembly Directions:

Mix together the mayonnaise, sugar, vinegar, mustard, and salt in a bowl.  Add the celery, onion and pickle.  Stir to mix.

Freezing Directions:

Put the dressing mixture in a rigid container or freezer bag.  Seal, label and freeze.

Serving Directions:

Thaw the dressing overnight in the refrigerator.  Scrub the red skin potatoes (or other thin-skin potatoes) and boil for 20 minutes.  Drain the boiling water off, and run cold water over the potatoes to help them cool.  Set aside to cool.  When potatoes are not warm to the touch, dice them into bite-size cubes, leaving the skin on.  Put the diced potatoes in a bowl and pour the dressing mixture over them.  Stir to combine.  If necessary, add the onions and pickles, per the * note above.  If you want to add the boiled eggs, peel and dice the eggs, stirring them into the potato salad.  Or, slice the eggs into wedges or circles to garnish the top of the potato salad.  Chill for an hour or two in the refrigerator before serving.  Store leftovers in the refrigerator.

Tammy’s Comments:

This old-fashioned potato salad is very popular at picnics.  Use whatever kind of pickles your family likes… Bread ‘n Butter, Dill, etc.   You can use low-fat mayonnaise or Miracle Whip if you want.  Enjoy!
 

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