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Potato Salad Midwestern Style
From Dorothy McNett's recipes at www.dorothymcnett.com. Great for a family picnic along the Mississippi river! Chill it and then keep it chilled on ice and out of the sun while outside!
3-4 white rose or russet potatoes, cooked
Wash and peel (or not) potatoes. Cut into quarters and cook as desired, either in salted boiling water until tender, or cook them in a glass or ceramic batter bowl about 6-8 minutes in your microwave until fork tender. Dice the potatoes and place in a salad bowl. Hard cook the eggs, dice them and add to the potatoes along with the diced onion and celery. To make the dressing, heat the butter or oil in a glass batter bowl about 30 seconds in microwave. Whisk in the remaining ingredients, blending well. Cook in microwave 1 minute, whisk well. Cook another 2-3 minutes, whisking after 1 minute intervals, until thickened. Pour over the vegetables, toss well. Serve warm, or place in refrigerator to chill for several hours or overnight. Garnish with cabbage leaves and even toss some into the salad!
Recipe created 2013-05-21.