POTATO SALAD

I really don’t measure much for my cooking but I am going to try and give a close calculation of the ingredients.  I sprinkle, or scoop and didn’t measure. Best to start with less of ingredients and then add as you taste.  Here we go!

INGREDIENTS:

6 medium size red potatoes

2 celery stalks, small dice

1/2  tsp celery seed

half jar of Mayonnaise (Helmann’s or Kraft)

1/2 cup milk

squirt of yellow mustard

1/2 tsp salt

1/4 tsp black pepper (up to a 1/2 tsp)

2 packets Splenda or 2 tsp sugar

2 hard boiled eggs (See note below)

4 slices bacon cooked and cut into small pieces

DIRECTIONS:

Add potatoes to a large pot, fill with water and cook until fork tender.

Drain potatoes.  Remove skins and cut potatoes into chunks.

To a half jar of mayo, add milk, mustard, salt, pepper, celery salt and sugar.  Add lid and shake vigorously.  Pour over cut potatoes.

Chop your eggs and add to potatoes.

Add the diced celery and bacon.

Stir and incorporate ingredients.

Cover and refrigerate several hours or overnight for best taste.

NOTE:  To make hard boiled eggs, put eggs in a pot with water and bring to a boil.  Boil 5 minutes.  Remove from heat, cover with lid.  Let sit 20 minutes.

 

 

 

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