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#435974 - 04/17/12 02:35 PM Rosalee's Potato Salad
Marty Offline

My mom Rosalee makes the best potato salad with Heinz Salad Cream. This had been a well kept family secret for over 45 years.


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#435976 - 04/17/12 02:56 PM Re: Rosalee's Potato Salad [Re: Marty]
BrusselSprout Offline
Potato salad is so simple and so good. No need to get fancy! Heinz salad cream is where it's at.
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#492286 - 06/14/14 02:05 PM Re: Rosalee's Potato Salad [Re: Marty]
Marty Offline

Here's written direction, from my notes as i made it. Pardon the exacting measurements, but thats how i work! Feel free to round off!

Take 2 pounds 13 ounces potatoes. not the monster big ones. I used russets.

boil whole in a pot, until you can push a large fork of skewer into them easily but the potato doesn't crumble. If its crumbly, thats too done. Mine took 20 minutes.

Chill fast. Drop into large bowl or bucket of cold water. keep the water cold (run fresh cold water through them now and then, or change the water in the bucket to fresh cold... They chill in 20 minutes or so...

hard boil 6 eggs and chill the same way.

Mix in bowl the items below:
+++++++++++++

peel and dice potatoes.

dice 1.8 ounces (by weight) onions.

mash up hard boiled eggs in large bowl with fork. Its not a fun job, so if you have an egg slicer use that first (or cut up a bit with a knife) to shorten the time spent mashing with the fork.

toss in 4.5 ounces (by weight) frozen or canned peas.

add 2.1 ounces (by weight) shredded carrot

Video uses a can of "peas and carrots" which are widely available. I prefer as fresh of ingredients as possible.

1 teaspoon salt 1/2 tablespoon black pepper (the coarser the better of course!)

One bottle (14.9 oz) Heinz Salad Cream

Mix thorougly, but don't overmix which beats the heck out of the spuds and turns them into mashed potatoes instead of diced....

YUMMMM!!!! Lip smackin!



Belizean Potato Salad

3 lbs.potato
1 lb. Carrots
1 stalk celery , chopped
1 tbsp.Chopped onion ( optional)
1 tbsp chopped green bell pepper ( optional)
1 tbl sm Salad dressing
1 cup evaporated milk
1 tsp mustard
1 tin mixed vegetable
4 hard boiled eggs, chopped into small pieces
Salt and pepper to taste

METHOD:

Boil whole potato and carrots with the skin . Potatoes are done when a thin knife is inserted easily and potatoes look firm .

Cool potatoes and carrots, peel and cut into small cubes.

Add mixed vegetables to potatoes and carrots and then add celery, onions and eggs. Mix salad dressing with Grace mustard, milk, salt and pepper and add to potato mixture , just enough to coat all vegetables . Chill in refridgerator

ENJOY WITH RICE AND BEANS , STEW CHICKEN AND FRY PLANTAINS

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