Stock Yard Restaurant: Traditional Potato Salad

Traditional Potato Salad

Stock Yard Restaurant Recipe

Serves 8

6 medium red potatoes, peeled, diced, cooked
1 1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup chopped celery
1/3 cup chopped onion
1/2 cup chopped pickles or pickle relish
4 eggs, hard-cooked, chopped
lettuce leaves and paprika (optional)

In a large bowl combine the mayonnaise,mustard, salt and pepper. Stir in the celery, onion and chopped pickles or relish. Add the potatoes and eggs and toss lightly to coat. Serve in a salad bowl lined with lettuce leaves. Sprinkle with paprika.

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