Recipe by Cindy Foster
"This is my mother's recipe and is a combination of my two grandmothers' potato salad recipes. It leans a little to the Irish side. My mother's maiden name is McClain and her mother's maiden name is McBee. I like to make this the night before so the flavors will blend."
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chopped red onion
hard-boiled eggs, peeled and coarsely chopped
sliced black olives
sliced green olives with pimentos
dill pickle relish
sweet pickle relish
prepared mustard, or as needed
apple cider vinegar, or as needed
mayonnaise, or as needed
salt and ground black pepper to taste
This was tasty. I cut the recipe down to 6 since I didn't need so much. I skipped the eggs because I'm not a fan of them in potato salad. This was nice. I've never used green olives in potato salad before. I enjoyed it but my family wasn't thrilled with the green olives. I'll make this again. Thanks!
This is truly a 5 star recipe! Only change was a small increase in the mayo. Prepared it for a group of 25 people and they all raved about it. I now have the assignment to be "the official potatoe salad maker" for the group. Make sure it has time to chill thoroughly. Grace
This recipe needs a makeover. Cut the tater to 5 lbs, 3 eggs in lieu of 6 (but if you are a egg head then use 6) Use 1 1/2 cups of mayo. I also added 1/2 cup of cooked crumbled bacon
* Percent Daily Values are based on a 2,000 calorie diet.
Diane's Scotch-Irish Potato Salad
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 72
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