MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southern Potato Salad
Categories: Potatoes, Vegetables, Sauces
Yield: 8 servings

5 md Potatoes; peeled, diced
6 lg Hard-boiled large eggs,
- chopped
1/2 c Thin sliced green onions
1/4 c Chopped sweet pickles
1 ts Prepared mustard
1 ts Celery seed
1 c Mayonnaise
Salt & pepper

Place potatoes in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, until
tender, 10-15 minutes. Drain; refrigerate until cold.
Add eggs, onions and pickles; toss well. Stir in
mustard, celery seed and mayonnaise. Season with salt
and pepper; mix well.

Refrigerate until serving.

Gene Pitts, Wilsonville, Alabama

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... I'm not drinking for all of 2024 just a few hours every day
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Re: T.O.H. Daily Recipe - 450
By: Dave Drum to All on Thu May 16 2024 06:41 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southern Potato Salad
Categories: Potatoes, Vegetables, Sauces
Yield: 8 servings

5 md Potatoes; peeled, diced
6 lg Hard-boiled large eggs,
- chopped
1/2 c Thin sliced green onions
1/4 c Chopped sweet pickles
1 ts Prepared mustard
1 ts Celery seed
1 c Mayonnaise
Salt & pepper

Place potatoes in a large saucepan; add water to cover.
Bring to a boil. Reduce heat; cook, uncovered, until
tender, 10-15 minutes. Drain; refrigerate until cold.
Add eggs, onions and pickles; toss well. Stir in
mustard, celery seed and mayonnaise. Season with salt
and pepper; mix well.

Refrigerate until serving.

Gene Pitts, Wilsonville, Alabama

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... I'm not drinking for all of 2024 just a few hours every day

I always get a slight giggle from this one. No one in any part of the South that I have lived in, makes potato salad like that.

I happen to be making it right now.

3 Yukon potatoes, scrubbed but not peeled
Set to boil. They were halved long wise the cut to wedges which were then crosscut to tringles.

Later, I will cut 1/2 an onion (may add more) to make a nice dice. Then add lots of grainy brown mustard and mayo plus salt and black pepper. Served still warm, it's for dinner tonight. May add some diced celery to it as for a rare time, I have it.

It's being served with a stir fry of bok choy, mushrooms, garlic and diced kielbasa.

xxcarol
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Carol Shenkenberger wrote to Dave Drum <=-

Re: T.O.H. Daily Recipe - 450

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Southern Potato Salad
Categories: Potatoes, Vegetables, Sauces
Yield: 8 servings

Gene Pitts, Wilsonville, Alabama

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

I always get a slight giggle from this one. No one in any part of the South that I have lived in, makes potato salad like that.

I've had very similar around Memphis, TN when I was in the Navy. It's
very much like what I've been served elsewhere/when as Amish potato
salad.

I happen to be making it right now.

3 Yukon potatoes, scrubbed but not peeled
Set to boil. They were halved long wise the cut to wedges which were
then crosscut to tringles.

Later, I will cut 1/2 an onion (may add more) to make a nice dice.
Then add lots of grainy brown mustard and mayo plus salt and black
pepper. Served still warm, it's for dinner tonight. May add some
diced celery to it as for a rare time, I have it.

It's being served with a stir fry of bok choy, mushrooms, garlic and
diced kielbasa.

This is one I've made a couple times. It's from one of my Grandmother's
church lady cookbooks.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Martha's Guild Potato Salad
Categories: Potatoes, Pork, Vegetbles
Yield: 6 servings

2 lb Red potatoes
1/2 c Bacon; cooked crisp then
- crumbled
1/2 c White onion; fine chopped
1 1/2 tb A-P flour
4 ts White sugar
1 ts Salt
1/4 ts Black pepper
1/4 c Cider vinegar
1/4 c Water

MMMMM-------------------------RESERVE--------------------------------
1/4 c fine chopped onion
2 tb Fresh parsley
1 ts Velery seed

Boil unpeeled potatoes until tender. Do not overcook.
When cool enough to handle, peel and slice. Set aside.

Fry bacon until crisp. Remove bacon from pan and drain
on paper towels. Crumble when cool.

In same fry pan, in bacon grease, saute onions. (You
need approx. 1/2 cup bacon grease. Remove extra or add
oil to make the 1/2 cup, if needed.) Have flour, sugar,
salt, pepper, water and vinegar measured and ready while
onions are sauteing. When onions are soft, slowly add
flour and stir. Mixture will thicken slightly. Add
sugar, salt, pepper, water and vinegar. Stir for another
minute or two to thicken again. Pour mixture over sliced
potatoes and stir gently. Add the set aside ingredients
and fold gently. Serve warm.

From: Thea Pappalardo

Makes: 6 servings

RECIPE FROM: St. Martha's Guild Picnic Cookbook

Uncle Dirty Dave's Kitchen

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... Meatloaf: It's meat shaped like bread.
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