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| Southern Potato Salad
8 new potatoes
1 medium onion
1 celery stalk
1/4 green pepper
1 dill pickle
6 large stuffed olives
5 hard boiled eggs
salt
freshly ground pepper
1/2 teaspoon of garlic powder
1 teaspoon of celery seed
a dash of cayenne
mayonnaise
Scrub the potatoes and boil in their jackets until just done. Cool, peel and dice. Chop the onion, celery, green pepper, pickle and olives and add to the potatoes. Chop the hard boiled eggs coarsely, and add with the seasonings. Mix thoroughly. Add enough mayonnaise to moisten well, about 6 or 7 generous tablespoons. If salad seems at all dry, add 2 more tablespoons of mayonnaise and a scant tablespoon of dill pickle juice or vinegar. Taste, and correct seasonings. Chill in the refrigerator for at least 1 hour before serving so flavors can blend. Serves 6 to 8 |
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