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Country Kitchen Potato Salad (from McCormick Spice Cookbook)

Picnic Summer Time Favorite
Course Salad, Side Dish
Cuisine American
Keyword egg, mayonnaise, potatoes
Servings 6

Equipment

  • 1 Large pot to boil potatoes
  • 1 large serving dish
  • 1 small mixing bowl

Ingredients

  • 4 cups diced potatoes
  • 2 hard-boiled eggs
  • 1/2 cup chopped celery
  • 1/4 cup chopped dill pickle
  • 2/3 cup mayonnaise
  • 1 tbsp sugar
  • 1 tbsp Instant Minced Onion Substitute up to 1/2 cup chopped red onion
  • 2 tsp Bon Appetit no longer available (figure out options)
  • 1/8 tsp MSG I never use this
  • 1/4 tsp white pepper
  • 1 tsp dry mustard substitute up to 1 tbsp dijon mustard

Instructions

  • Put potatoes, eggs, celery, and pickles in a serving bowl. Blend together the remaining ingredients and gently mix with the potato mixture. Chill.

Notes

I like to do this the day before I plan to serve it.  Stir it a few times while it chills, and just before serving, to blend the ingredients and ensure they are fully absorbed into the potatoes.