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Ellen’s Kitchen & Garden

Creamy potato salad

Posted Friday,
June 14, 2013
Like 1 · 0 ·
By Ellen Fox Emerson, Publisher

Creamy potato salad
Serves 10 to 12

5 pounds of medium-sized red potatoes
4 large hard-boiled eggs
1½ cups of real mayonnaise
2 teaspoons celery seed
1½ teaspoons of salt
2 tablespoons fresh minced dill

Wash but leave the skin on the potatoes and steam for 30 to 40 minutes or until tender. While the potatoes cool, blend the mayonnaise, celery seed, salt and dill in a large bowl. Chop the eggs and add to the sauce, mixing in very carefully. Once the potatoes have cooled enough to handle, cut them into bite-size pieces and carefully add to the sauce and eggs. Serve at room temperature.
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