| Makes: | 10 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 55 minutes |
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This is a side dish and it is good! My mother has won everyone over at church and service league with this crowd pleasing potato salad. This creamy, yet flavorful potato salad wins everyone over and is a great side dish with fried chicken, gumbo or barbecue.You can make this dish the day before and the flavors blend! |
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| Ingredients |
| 7 - 10 potatoes of your choice , if using small red, double the amount of potatoes |
1/4 cup chopped celery |
| 1/4 cup green onions chopped |
1 small jar green salad olives (8 oz- 10 oz) |
| 3 - 4 boiled eggs |
1 cup mayonnaise ( not Miracle Whip ) |
| dash of Konriko or Cachere's seasoning to taste |
1 small jar pimentos (optional) |
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| Directions |
Peel potatoes and cut into chunks. Boil potatoes in large pot with water for 15-20 minutes or until fork tender Drain, allow to cool completely. Chop celery, green onions and place in a large bowl.
Add green salad olives, pimentos and all. Add mayonnaise. Grate the eggs into the mixture. Add seasonings a dash or pinch to your taste.
Combine well and add cooled potates. Mix in so potatoes are smothered and covered in mixture. Tastes blend better if left overnight, then served |
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