Can someone please help me with a recipe? It is for a potato salad that was linked here

I posted my mother's Potato Salad I will repost if for you again, everyone loves it smileys/smile.gif

CHRISTINE J. BEEKER’S POTATO SALAD
Step 1

Take 6 to 8 russet or thin skinned potatoes - boil until fork goes in easily - drain and refrigerate over night - hard boil 2 to 3 eggs - refrigerate over night.

Step 2

Use 3 to 4 large Tablespoons of mayonnaise - put in medium bowl – add a little milk – 1 teaspoon of dry mustard – salt and pepper – stir/mix/whisk together until a little frothy – some what thick - not too thin.

Step 3

Peel and cut up potatoes – shell and chop up egg – place in large bowl – add mayonnaise mixture – stir together to fully covered – if desired, use more mayonnaise or milk –potatoes will absorb – if desired you can blend some chopped onion (approximately a Tablespoon amount of onion) and add a little water, place in blender and puree, then add to potato salad and mix together.

Step 4

Refrigerate minimally for 4 hours- If possible, let stand in refrigerator over night before serving.

 
yes, but in a pinch if one can't find American or Velveeta, Colby would be a mild alternative.

 
I think you would be better off with a cheddar, in my experience colby gets

stringy when melted. Monterey Jack or cheddar would be a better alternative if you need the cheese to melt and meld with the sauce.

 
Has anyone tried the Hoffman's super sharp? I don't know if it's available everywhere, but it's a

really good processed cheese and melts very smoothly. Good for mac and cheese.

 
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