There is no specific recipe for Jeanne Voltz's grandmother's potato salad. However, it is likely that the salad includes boiled potatoes, eggs, mayonnaise, pickles, and other vegetables.
Scrub potatoes and place in a saucepan with water enough to just coverthem.
Cover the pan, bring to a boil, and boil until potatoes are barelytender, about 15 - 20 minutes.
Remove potatoes and let cool untilcomfortable to handle, then peel them, cube them and place in a large bowl.
In a small bowl stir the mustard and vinegar together and then beat in theolive oil.
Pour the mixture over the potatoes and gently toss and coatwell.
Cover and refrigerate 2 to 3 hours.
After potatoes have cooled addthe scallions, celery, mayonnaise, celery seed and salt and pepper totaste.
Again toss gently but thoroughly.
Turn into a serving bowl linedwith lettuce if you like, slice the eggs and arrange in a circle around theoutside of the salad.
Cover and refrigerate or serve at once.
SOMESUGGESTIONS:When I have BBQ I usually eat the salad as the recipe states,or with a little Hungarian paprika sprinkled over the top.
Ingredients
Directions
Scrub potatoes and place in a saucepan with water enough to just coverthem.
Cover the pan, bring to a boil, and boil until potatoes are barelytender, about 15 - 20 minutes.
Remove potatoes and let cool untilcomfortable to handle, then peel them, cube them and place in a large bowl.
In a small bowl stir the mustard and vinegar together and then beat in theolive oil.
Pour the mixture over the potatoes and gently toss and coatwell.
Cover and refrigerate 2 to 3 hours.
After potatoes have cooled addthe scallions, celery, mayonnaise, celery seed and salt and pepper totaste.
Again toss gently but thoroughly.
Turn into a serving bowl linedwith lettuce if you like, slice the eggs and arrange in a circle around theoutside of the salad.
Cover and refrigerate or serve at once.
SOMESUGGESTIONS:When I have BBQ I usually eat the salad as the recipe states,or with a little Hungarian paprika sprinkled over the top.
