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Grated Potato Salad
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6 cups grated peeled cooked potatoes
6 hard-cooked eggs, chopped
1 celery rib, chopped
1 cup mayonnaise
3/4 cup sugar
1/4 cup milk
2 tablespoons cider vinegar
2 teaspoons salt
2 teaspoons prepared mustard
In a large bowl, combine potatoes, eggs and celery. In a small bowl, whisk the
mayonnaise, sugar, milk, vinegar, salt and mustard. Pour over potato mixture;
stir until combined. Cover and refrigerate for 4 hours.
Yield: 8-10 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |