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Albert's Potato Salad for a Crowd
Thanks to Albert Kolthof for sharing his recipe!
5 lbs of potatoes 6 eggs 3 stalks of celery 1/2 green pepper 1/2 of a carrot 4 tbsp Miracle Whip 1 tbsp Hy's Seasoning Salt (no MSG) 1 tsp salt 1/4 tsp celery salt 4 stalks green onions 1 tbsp Ranch Buttermilk Dressing
Prep for the Salad:
Peel potatoes and cut into once inch cubes. Parboil them. Do not cook them completely. Drain and chill.
Boil eggs for 5-7 minutes. Drain, peel and chill.
While the potatoes and eggs chill, chop up rest of vegetables (green pepper, celery, green onions) and grate the carrot.
Preparing the salad:
In a large bowl mix potatoes and diced eggs. Add in other chopped vegetables. Sprinkle in celery salt and grated carrot and mix gently. You do not need to mash the potatoes. Add in the remaining ingredients and continue to mix gently until everything is incorporated. Chill until ready to serve.