Note from Cheri:
When I was growing up, my dad would make potato salad like
this for all of our outdoor picnics and barbecues. It's
still my favorite kind, although the addition of cilantro is
mine (if you don't like cilantro, leave it out). Serve in a
big, wide bowl and use the tomatoes, cucumber slices to
decorate the top, these ingredients will get mixed in as
people serve the salad.
5 pounds potatoes peeled
2-3 stalks celery, finely chopped
1 medium onion, chopped
1/4 C cider vinegar
1/4 C cilantro, stemmed and chopped
1 T Dijon mustard
salt and pepper to taste
1 cup mayonnaise
6-8 hard boiled eggs
3-4 ripe tomatoes, cut in wedges
1-2 cucumbers, cut in slices
Serves 12-14
Cut peeled potatoes into cubes and cook in boiling water
until tender -- do not overcook. Drain and cool
slightly.
In a large bowl, combine all ingredients except tomatoes,
and cumcumbers. Mix well to combine flavors. Arrange
tomatoes and cucumbers on top. Cover and chill thoroughly
before serving.
Recipe from Cheri Sicard of Fabulous Foods
http://www.fabulousfoods.com
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