Potato Salad
From JABNJENN 14 years ago
- 60 minutes to make
- Serves 10
Nothing sets off a good summer barbecue better than a good potato salad.
Ingredients
- 1- 5 lb bag of potatoes (red or white) shopping list
- 1/2 bottle of Ken's Zesty Italian dressing shopping list
- 1 large or 2 medium onions, chopped shopping list
- 3 to 4 stalks of celery chopped fine shopping list
- 1 Tablespoon celery seed shopping list
- salt and pepper to taste shopping list
- 2 cups sour cream shopping list
- 2 cups mayonnaise shopping list
- 1 dozen eggs cooked and peeled (chop up all but 3) shopping list
How to make it
- Cook potatoes with skins on in a large kettle until done, but still slightly firm. Peel potatoes and cut into bite size pieces. Put in a large bowl. Add onions, eggs and celery. Pour dressing over mixture and fold in carefully. In a four cup measuring cup mix mayo, sour cream, and celery seed and pour over potato mixture. Fold all ingredients together. If you want it a bit wetter, increase sour cream and mayo in equal portions. Slice 3 eggs. Place on top-cover-refrigerate.
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