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Kitchen Favortes: Good Food
Dan Dipaolo
Buy This at Allposters.com
La Belle Cuisine
Mary Margaret’s Favorite Potato Salad
6 medium new potatoes
1/2 cup chopped celery
1/2 cup chopped sweet pickle
1/2 cup chopped sweet red onion
1/4 cup vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
Leaf lettuce
Chopped fresh parsley leaves
Sliced hard-boiled eggs
Pimiento strips
Paprika
Cook the potatoes in boiling water to cover about 30 minutes or
until
tender. Drain well; cool. Peel the potatoes and cut them into cubes.
Combine the
potatoes in a large bowl with the celery, sweet pickle, and
onion; toss lightly. Combine
the vinegar with the sugar, salt, and pepper.
Stir until the sugar and salt are dissolved.
Pour over the potato mixture
and stir to coat the vegetables. Refrigerate.
Combine the mayonnaise, mustard, and sweet pickle juice, stirring
well.
Pour over the potato mixture and stir to coat the vegetables. Chill the
salad
thoroughly.
Serve in a large bowl lined with leaf lettuce and garnish with
chopped
parsley. Top with sliced hard-boiled eggs and pimiento strips and
sprinkle with
paprika. Serves 6.
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