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1985 Byerly's Cookbook Recipe: Potato Salad

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Description

Potato salad is a classic dish that is perfect for picnics, barbecues, or any gathering. This recipe comes from the 1985 Byerly's Cookbook, and it is a family favorite that has been passed down through generations. The recipe is easy to follow, and the end result is a creamy and delicious potato salad that everyone will love.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

  • 6 medium-sized potatoes
  • 4 hard-boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Equipment

  • Pot
  • Colander
  • Bowl
  • Knife
  • Cutting board
  • Mixing spoon

Method

  1. Peel and cube the potatoes, and place them in a pot with enough water to cover them.
  2. Bring the water to a boil, and then reduce the heat to medium-low. Let the potatoes cook for approximately 15-20 minutes, or until they are tender.
  3. Drain the potatoes in a colander, and let them cool.
  4. Peel and chop the hard-boiled eggs, and place them in a bowl with the cooled potatoes.
  5. Add the mayonnaise, chopped onion, chopped celery, mustard, salt, and pepper to the bowl, and mix everything together until it is well combined.
  6. Chill the potato salad in the refrigerator for at least 1 hour before serving.

Notes

If you prefer a creamier potato salad, you can add more mayonnaise to the recipe. You can also add other ingredients, such as bacon or pickles, to give the potato salad a different flavor.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains the following nutritional information:
  • Calories: 290
  • Fat: 22g
  • Cholesterol: 120mg
  • Sodium: 520mg
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 5g

Recipe Tips

  • Make sure to not overcook the potatoes, as they will become mushy and not hold their shape well in the salad.
  • Let the potato salad chill in the refrigerator for at least 1 hour before serving, as this will allow the flavors to meld together and make the salad taste better.
  • If you are making the potato salad ahead of time, you can store it in the refrigerator for up to 2 days.

Overall, this potato salad recipe from the 1985 Byerly's Cookbook is a classic that is sure to please everyone. It is easy to make, and the end result is a creamy and delicious potato salad that is perfect for any occasion. Give this recipe a try, and you won't be disappointed!


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