Potato Salad
kartynas (Pixabay License)

Potato Salad

Yield: 50 2/3-cup servings



  1. The potatoes should be boiled or steamed in jackets.
  2. Peel and cut into 1/2 inch dice.
  3. Mix lightly with onion, cucumber, bacon and salad dressing.
  4. Let stand 1 hour in a cold place to season.
  5. When ready to serve, garnish with sliced hard cooked eggs.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Salad

Measure: avoirdupois

Ingredient: potato, onion, cucumber, bacon, cooked salad dressing, egg

Equipment: measuring cups, measuring spoons, knife, bowl, pot

See Also