Peggy’s Potato Salad

This is the potato salad I grew up on. There are no hard boiled eggs or pickles in this salad. It is more or a savory potato salad with a zip to it. I cut this recipe down some. I am not feeding a crowd. It can be doubled easily. I hope you enjoy it!

2 1/2 pounds of potatoes
1 cup of celery, chopped
1 small Vidalia onion, chopped
1/4 cup Wishbone Deluxe French Dressing
I tsp salt, or more to taste
1 tsp pepper or more to taste
1 Tbsp of celery seed, or more to taste
1 1/2 cups mayonnaise or Miracle Whip, whatever you like
1/2 cup yellow mustard
Green onions for garnish, optional
McCormick’s Salad Supreme for garnish

In a large pot, bring potatoes to a boil with skins on in salted water. Cook until tender. Remove from water and let cool until you can handle them. They should still be a little warm. Cut potatoes into chunks, not too small. Toss in French dressing. This should just be enough to lightly coat your potatoes. This is not your potato salad dressing! This French dressing takes the starchy taste away.

Add salt and pepper. Add celery seed. Add onion and celery. Taste the salad to see if you need to add more seasoning. Everyone’s taste buds are different.

In a separate bowl, mix together mayonnaise and mustard. Add this to your potato salad and gently mix to combine. Refrigerate and garnish before serving.


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