Recipe

Kitchen Sink Potato Salad Recipe


Kitchen Sink Potato Salad Recipe
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I debated on putting this in because my mom was from the "Eyeball and Dump" school of cooking, evenso, she could take food for 4 and feed an army! This was a favorite at family reunions... usually requested several weeks in advance.

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Ingredients
  • 5 to 10 lbs yukon gold potatoes, cubed and boiled until soft, yet firm
  • 1/2 to 1 dozen eggs, hard boiled
  • 1 bunch carrots, shredded
  • a couple cans of whole back olives, drained and crushed
  • a jar or two of salad style green olives, drained
  • 1 or 2 vadalia onions, diced
  • a couple cans of mushroom pieces, drained well (or a pint of crimini's chopped)
  • a couple cans of diced water chestnuts, drained well
  • a small bag of cooked cocktail shrimp (or not, if they are not on sale)
  • kosher salt to taste
  • cracked black pepper to taste
  • a couple - three shakes of celery flakes
  • 1 large jar mayonaise (Mom liked to use Helman's - Best Foods)

Directions
  1. While potatoes and eggs are boiling, prepare the rest of the ingredients, and dump in a very large bowl.
  2. Add cooled potatoes, and cooled chopped eggs.
  3. Gently toss with clean hands.
  4. Add mayonaise until it looks good.
  5. Chill until ready to serve.

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Comments


Wow, it does have everything in it! Kinda like the way we do it here. I haven't posted it yet..
Your story is funny & a great recipe.


That is a recipe!!


Love it.


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