Sunday, February 21, 2010

Potato Salad for a crowd

I'm going to a farewell party for one of my husband's co-workers today. He's moving from the company's Dallas location out to the San Jose location. So everyone is getting together to say goodbye. The theme of the party is Farewell to Texas since they are moving away from this awesome state that has such good food. I'm contributing Texas Potato Salad, Jalapeno Cheese Bread and Sausage Balls. Here's my family recipe for Potato Salad.

Potato Salad

5 lb bag of red potatoes
1 1/2 cups mayonnaise (Not miracle whip!)
3-4 tbsp yellow mustard
4 hard boiled eggs
2-3 stalks of celery,,finely diced
1 small onion, finely diced (red is nice, but whatever color onion you have)
1 cup cut up mini dill pickles (you can use relish, but I like bigger chunks)
2 tbsp sugar
2 tsp salt
1/2 tsp pepper

Clean potatoes and cut them up into big chunks. Boil them until they are fork tender, but be careful not to over cook them. You want them to maintain their shape, and not turn into mashed potatoes. In a medium size bowl mix the diced onion, pickles, mayo, mustard, celery, sugar, chopped hard boiled eggs, salt and pepper. In a very large bowl (the biggest you have) place the drained, cooked potatoes. Add the dressing mix and stir together gently until all the potatoes are coated. Taste and adjust seasonings accordingly. The potato salad will taste better after it has cooled in the refridgerator. Serve cold.

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