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Kathleen's Mayonnaise Potato Salad

Course Potato, Salad
Author Kathleen Kelbe

Ingredients

  • 2 1/2 cups sliced or diced cooked potatoes I like the red ones 1 med potato = 1 cup
  • 1 t sugar
  • 1 t vinegar
  • 1/2 cup chopped onion
  • 1/2 cup sliced radish
  • 1 1/2 t salt or less
  • 3/4 cup mayonnaise or less
  • 1/3 cup chopped green pepper
  • 1 cup sliced celery
  • 2 hard-cooked eggs sliced

Instructions

  • Sprinkle potatoes with sugar and vinegar.
  • Add vegetables, salt, and mayonnaise; toss to mix.
  • Carefully 'fold in' eggs.
  • Chill.
  • Serve in lettuce-lined bowl and garnish with parsley, cherry tomatoes or tomato wedges and additional egg slices.

Notes

June 2008