- Buffalo, NY
This is very good for summer picnics and the like.
The double potatoes add extra flavor. serves a lot of people...
Method: boil potatoes for 25 minutes, drain.
- 4 large yukon potatoes
- 2 small red potatoes
- 1/2 cup chopped onion
- 3/4 cup chopped celery
- 4 tablespoons pickle relish
- 1/2 cup nayonaise
- 4 teaspoons white vinegar
- salt and pepper to taste
in seperate bowl, combine nayonaise, onions, celery, and relish, mix.
when potatoes are cooled, peel yukons potatoes only (the red potatoes
should remain their peel, which adds texture to the salad).
cube potatoes, and add to nayonaise mixture.
add vinegar and salt and pepper to taste, toss.
You can always adjust recipe by adding red or green peppers, red
onion, different potatoes, etc.