Alex's Recipes

"Try These"


Grandma's Potato Salad


Refrigerate leftovers, if any. They taste even better the next day!



1 dozen large eggs.
3 cups diced Irish potatoes
1 medium yellow onion
1 teaspoon celery seed
1 Tablespoon sweet relish
1 teaspoon fresh dill, chopped fine
one-fourth cup French's prepared mustard
1 cup Kraft mayonnaise
one fourth of a tsp cayenne pepper
1 tsp salt
1 and one-half cups water (room temperature)
2 cups ice water


Finely mince the onion. Combine it with the celery seed, dill, relish and one-third cup of the mayonnaise. Let this marinate while you prepare other ingredients. Prick a small hole in each egg and place it in the bottom of a 4 or 5 quart pressure pot. Add the required room temperature water. My pressure pot (Silit) has a double boiler feature so I put the potatoes in the container separate from the eggs. Pressure at 15 lbs for 15 minutes.

(Barb's note added: If you do not have a pressure cooker, eggs and potatoes can be boiled in separate pots atop the stove.)

Add potatoes to onion mixture. Dip the eggs out of the hot water & plunge them into the ice water. Remove shells. Then remove the yolks from the eggs and place them on a dinner plate. Chip the white into the potato-onion mixture. Mash the yolk with the mustard, remaining mayonnaise, cayenne pepper and salt. Blend this into the other ingredients. Serves 8. (Refrigerate leftovers, if any. They taste even better the next day!)






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