Momma's Potato Salad

Although she is no longer here to enoy seeing her potato salad recipe published on my Recipe Exchange Blog, I would like to share it with you in my mother's honor.

















by Verlie May Cox (May 27, 1927 - April 6, 2008)

8 medium size cooked Russet Potatoes; diced small
8 large Eggs; hard boiled, and dice small
6-8 large Vlasic Kosher Dill Pickles; dice small
1 large bunch Green Onions, cleaned and thinly sliced

In large pot, combine clean potatoes and enough water to cover, plus 2". Cover pot and bring water to hard boil over high heat. Reduce heat setting to medium, and cook until just tender in the center. Drain off water, rinse with cold water for 1 full minute, all set aside until cool to the touch. When ready, peel and dice potatoes very small into a very large bowl.

In separate medium size pot, combine eggs and enough water to cover, plus 1". Bring water to hard boil over high heat. Reduce heat setting to very low, cover pot and simmer for 10-12 minutes, until hard boiled. Drain off water, and rinse with cold water. Set aside until cool to the touch. When ready, remove shells and dice eggs very small, and add to diced potatoes.

Add diced dill pickles and sliced green onions to bowl containing potatoes and green onions. Mix well with spoon. Add potato salad dressing and mix again, until the entire salad has been well coated with dressing. Chill for 2 hours before serving. Best when refrigerated overnight.

Potato Salad Dressing
1½ cup Best Foods Mayonnaise
½ tsp prepared Mustard
½ tsp Vinegar (Apple Cider or Red Wine)
1 dash Celery Seed
¼ Black Pepper
Table Salt to taste

10-12 servings