Chapter Nine
Janeen’s Perfect Potato Salad
2 pounds whole potatoes (about 6)
2 ribs of celery, chopped, (about 1 cup)
1 medium onion, chopped, (about ½ cup)
4 hard-boiled eggs, chopped
Dressing:
1 1/2 cups mayonnaise or salad dressing
1 Tbsp vinegar
1Tbsp mustard
1 tsp salt
1/4 tsp pepper
Boil potatoes for 20 minutes, or until fork tender. Carefully drain the cooking water from the potatoes into a sink, and refill the pot with cold water, to cool the potatoes.
While the potatoes cool, in a small bowl, stir together the celery, onion, mayonnaise, vinegar, mustard, salt, and pepper. Set the dressing to cool in the refrigerator.
Peel the cooked potatoes, and chop into ½ inch cubes. When all of the potatoes are chopped, stir in the dressing. Store the salad in an airtight con
