Creamy Potato Salad

I recently dusted off my 1981 edition of Better Homes and Garden cookbook and discovered a fabulous recipe for Creamy Potato Salad.

 

This was my very first cookbook and was given to me as a wedding present nearly 26 years ago. It's seen better days – almost completely ruined when I left it on a hot stove one time. But no matter how ugly and old this cookbook is, I can't bring myself to part with it.  I have this ongoing conversation in my head: "Just toss it out. It's old, somewhat outdated. No one eats Tuna Fish Casserole anymore. Do they?" That conversation usually takes place during a random cleaning spree - when I am feeling overwhelmed, tired, disorganized, and with too much "stuff." I clean and toss in an attempt to de-clutter my my mind. It usually works wonders.

Anyway, in the case of this cookbook sentimentality has always won out and it remains on my bookshelf. I'm glad because the other day rediscovered a wonderful recipe for Creamy Potato Salad.  I whipped up a a batch and took it to a BBQ. It was a hit with both men and women.  You know a dish is a hit when the person sitting next to you doesn't know who made it and they rant and rave while devouring bite after bite. Or when someone comments, "I don't usually like Potato Salad but I love this one." Those are great moments.

I'll be making another batch of this Salad for July 4th.

I think the celery seeds are what make it great. Check it out sometime!

Creamy Potato Salad

6 medium potatoes (2 lbs)

1 cup thinly sliced celery

1/2 cup finely chopped onion

1/3 cup chopped sweet pickle

1 1/4 cups mayonnaise

2 tsp celery seed

2 tsp vinegar

2 tsp prepared yellow mustard

1 1/2 tsp salt

2 hard-cooked eggs, coarsely chopped

In a covered saucepan cook potatoes in boiling salted water for 25 - 30 minutes or till tender; drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion, and sweet pickle. Combine mayonnaise or salad dressing, sugar, celery seed, vinegar, prepared mustard, and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover an chill thoroughly. Makes 8 servings.