Potato Salad: Garden Potato Salad
A family favorite with all the relatives, even my grandmothers!
My recipe was also published in the Post-Crescent twice over the years at their request.
To save time, you can make the dressing and boil the eggs ahead and assemble later.
Ingredients
- 6 large potatoes (3 lbs.) peeled & cubed, cooked
- 6 radishes, ends cut off and sliced very thin
- 2 celery ribs, diced
- 4 hard-cooked eggs, sliced (save one for garnish)
- 6 green onions with tops on, sliced
- salt & pepper to taste
Dressing
- 3 eggs, beaten
- 1/4 c. white vinegar
- 1/4 c. white sugar
- 1/2 t. dry mustard
- 1/2 t. salt
- 1 c. low-fat mayonnaise (or Hellman's with olive oil)
Instructions
Dressing: Combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat, stirring constantly with a whisk until thickened. Cool.
Stir in mayonnaise and mix well. You can make dressing a head of time and refrigerate until ready to assemble the other ingredients.
Boil Eggs: To boil eggs, place in medium saucepan and cover with water. Bring to a boil and boil 3 minutes. Remove from heat, cover and let stand 20-25 minutes. Drain water and run warm water over eggs in pot. Peel immediately (crack eggs, hold each one under warm water and peel under water - works best). Cool in refrigerator until ready to slice.
Potatoes: Cook potatoes in a large pot of water; add a little salt and 1 tablespoon white vinegar to prevent browning when potatoes cool. Boil for 20-25 minutes (start checking for doneness after 15 minutes). Do not overcook or they will get mushy.
Assemble: In a large bowl, combine cooked potatoes, 3 hard-boiled eggs, celery, onions, radishes, salt and pepper.
Pour dressing over potato mixture and toss to coat. Transfer to a serving bowl and place the remaining hard-boiled egg slices over the top. Sprinkle with paprika if desired.
Cover and Refrigerate several hours before serving.