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Quick Potato
Salad
If your potatoes have already been cleaned, peeled,
and boiled for you, potato salad turns out to be pretty easy to
make.
Two
15-ounce cans whole white potatoes,
rinsed
and drained
1 cup mayonnaise
1 teaspoon rice vinegar
1 teaspoon onion powder
1/2 teaspoon sugar |
2/3 cup chopped
sweet pickle
(about 4 small ones) or 2/3 cup
sweet relish
1 1/4 teaspoons celery salt
One 8-ounce can sliced water chestnuts,
rinsed and drained
2 hard-cooked eggs, chopped (optional)
One 2.25-ounce can sliced olives, drained
(optional)
Salt and pepper as desired |
After rinsing potatoes, chop them into bite-sized
pieces and set aside. In a medium-sized mixing bowl, combine mayonnaise
with vinegar, onion powder, and sugar. Add potatoes and chopped
pickle or relish. Sprinkle celery salt on water chestnuts and toss,
then add to potato-mayonnaise mixture. Add chopped eggs and olives
if desired. Toss everything to coat, then salt and pepper as desired.
Keep chilled. (Salad tastes better after it’s been left to
chill and flavors ripen.)
Serves 6
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