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Great American Potato Salad

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video by: kraft
We the people love this Great American Potato Salad! It's a creamy, crunchy, hearty recipe with mayo, celery and hard-cooked eggs.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
8 servings, 1/2 cup each
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posted:
7/2/2009
Absolutely the best!
posted:
7/2/2009
This is the way my mother made potato salad and I had always made it but we put a twist on it one Fourth of July and made it superb. Try using Honey mustard instead of yellow mustard. I make enough potato salad for 15 to 20 people and it is gone the first time around. No left overs.
posted:
7/2/2009
Easy, fast and tasty. I cube the potatoes and cook in the microwave then mix while the potatoes are warm, refrigerate and top with hard boiled eggs.
posted:
7/2/2009
It is the mayo. I have been using Kraft mayo for years. And people go nuts for my potatoe salad. I do not use some of the other ingredients, but IT IS SOOOOO GOOD. Peole always want my recipe and then when I tell only what I use, they don't believe me. Thanks Kraft mayo... ;)
posted:
7/2/2009
This recipe is wonderful!! I have never had a potato salad recipe written down, yet, I have made this same recipe for over 30 years with nothing but compliments. The only difference is I use 1/4 cup sweet pickles and 1/4 cup chopped dill pickles and 4 eggs. And I top it off with crispy bacon crumbles!! So good!
posted:
7/2/2009
These are the ingredients that I have been using for years to make my potato salad. I am requested often to bring the potato salad!
posted:
7/2/2009
The best potato salad ever and been making it just like this forever. sue
posted:
7/2/2009
If the Potato salad is not served the day you make it, the onion will take over the salad and it will taste like an onion salad. If you don't like the overwhelming onion flavor, use onion powder instead.
posted:
7/1/2009
The basic recipe for this potato salad is allright, however I find if you change the; Mayo for the New Olive Oil Mayo & increase to 3/4 cup. Add 2 more Eggs & rough chop them in. Take out the White Onion & add 6 Scallions cut 1/2 inch long. Remove the relish completely. Do this and you will truly have a traditional egg based potato salad.
posted:
7/1/2009
I have made this nearly exact recipe for dozens of years. I use sweet pickle relish instead of the dill relish. There is never any left at our potlucks
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