The F.U.N. Place Recipe Box Archives

Lone Star Potato Salad

Serves 8 to 10

12 medium potatoes, boiled with their skins on, cooled, peeled, and diced
6 hard-cooked large eggs, diced and 2 hard-cooked large eggs, sliced
1 cup salad dressing or mayonnaise
4 tablespoons mustard
1 cup diced celery
2/3 cup grated yellow onion
1/2 large green bell pepper, seeded and minced
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
2 tablespoons sugar
1 teaspoon celery salt
1 teaspoon garlic salt
paprika (not optional for a true African-American potato salad)
pimento for garnish (optional)

Combine the potatoes, diced eggs, salad dressing, and mustard in a large bowl and mix well. Add the celery, onion, bell pepper,sweet and dill pickle relishes, sugar, celery salt, and garlic salt and mix well. Cover and chill. Before serving, garnish with the sliced hard-cooked eggs, paprika, and pimento.

Posted by Homebound on November 17, 1998

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