PICNIC POTATO SALAD

Yield: Yield: 8 servings.

Ingredients

• 2 lbs. potatoes in skins
• 1 small onion, chopped
• 1½ cups diced celery
• 1½ teaspoons salt
• 2-3 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon vinegar
• ¼ teaspoon Tabasco

Directions

1. Cook 2 lbs. potatoes in skins until tender. Peel and dice.
2. Add 1 small onion, chopped, and 1½ cups diced celery.
3. Sprinkle with 1½ teaspoons salt.
4. Mix together 2-3 cup mayonnaise, 1 tablespoon prepared mustard, 1 tablespoon vinegar and ¼ teaspoon Tabasco.
5. Add to potato mixture. Mix lightly with a fork, being careful not to break potatoes. Chill.

Equipment

• fork

Needs review

Uncertain mayonnaise quantity: Fraction separator is unclear in clipping; visible mark resembles a hyphen but may be a slash. Candidates: “2-3 cup mayonnaise”, “2/3 cup mayonnaise”.