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At a Glance
Course : Salad, Side Dish
Type of Prep : Chill
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Potluck, Summer
 
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New Potato Salad

From Diana Rattray,
Your Guide to Southern Food.
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Use new potatoes in this recipe, if possible. Scroll down to see more potato salad recipes.

INGREDIENTS:

  • 2 pounds new potatoes, unpeeled
  • 1/2 teaspoon salt
  • 3 hard-cooked eggs, peeled, chopped
  • 1 1/2 cups minced celery
  • 1/2 to 1 cup finely chopped sweet onion
  • 1/2 cup mayonnaise
  • 1 to 2 teaspoons prepared mustard
  • 1/2 cup chopped sweet pickles, with some juice
  • salt and pepper, to taste
  • dash cayenne pepper
  • fresh chopped parsley, optional
  • paprika

PREPARATION:

Scub potatoes and cut in 1-inch cubes. Place in a saucepan and cover with water. Add 1/2 teaspoon salt. Cover and boil potatoes until tender. Drain and let cool. Combine potatoes with chopped egg, celery, onion, mayonnaise, mustard, sweet pickle, salt, pepper, and cayenne. Stir in a little parsley if using, then sprinkle paprika over top.
Serves 6 to 8.

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