Oct 112015
 
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Potato Salad

Quick and easy, this classic potato salad is yummy enough for any occasion. I add water chestnuts for crunch and texture. They have very little flavor on their own, so no one is ever quite sure what they are. They just make the salad extra tasty. My family gives this recipe 2-thumbs up. Or 4-paws up, if you ask the pets, who don’t actually eat it, but for whom Fred often speaks as their union representative when it comes to meal-requests.

Classic Potato Salad

Ingredients 

Dressing

  • 8 ounce jar mayonnaise
  • 2 tablespoons yellow mustard
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon celery seed (optional)
  • 2 tablespoons dry onion flakes
  • 1/2 cup pickle relish

Vegetables

  • 3 (15-ounce) cans diced potatoes, well-drained
  • 1 (8-ounce) can water chestnuts, well-drained
  • 1 (4-ounce) jar pimento, optional (for looks)

Directions

First drain potatoes and water chestnuts. If possible, rinse them or place them in a bowl, cover with water and allow them to stand for a few minutes to rinse off the salt and the flavor from the can. The pimento, if you use it, doesn’t need to be drained, but you can try to do it if you like.

While the vegetables are soaking in the water prepare the dressing. In a medium-sized bowl, big enough to mix the salad in, combine all of the dressing ingredients. Mix well with a fork. Add the drained potatoes. Gather up the drained water chestnuts and chop them into small pieces. Add them to the bowl with the dressing and potatoes. Also add the pimento if you are using it. Stir well. If possible, allow the salad to sit for about 30-minutes before serving, for the flavors to blend. Serve cold. Makes 8 to 10-servings, or enough for a hungry family of 6 as a large part of the meal. Great for potlucks and picnics.

NOTE: If you have eggs, you can add a couple of chopped, hard-boiled eggs to the salad. If you have fresh onion, omit the dry onion and add 1/2-cup of chopped onion along with the potatoes.

To make a meal, serve with SPAM burgers or SPAM kabobs and pickled beets.

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