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Cool Summer Potato Salad


This is a recipe I learned from my mother who would make this potato salad on special summer occasions. I have added my own special touches over the years. Makes a great barbecue side dish.

  • 12 large red potatoes
  • 3 large eggs
  • 1/4 cup cider vinegar
  • 1 cup frozen sweet peas
  • 1 cup frozen diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced green peppers
  • 2 stalks of diced celery
  • 1-1/2 cup mayonnaise
  • 1 tbs yellow mustard
  • 1/2 tsp celery seed
  • 1 tbs ground horseradish
  • 1-12 oz package cream cheese
  • paprika
  • chives
  • Boil water and add potatoes. Cook for 40 minutes. Set aside in refrigerator.

    Boil water and add eggs. Cook for 10 minutes and remove from heat. Cover pot for 10 minutes off stove, then submerge eggs in a bowl of cold water.

    Peel potatoes and eggs. Dice and put in a large bowl. Add 1/4 cup cider vinegar and mix well with potatoes and eggs until all is coated with vinegar.

    Refrigerate overnight.

    Take potatoes out of the refrigerator and stir in peas, carrots, onions, green peppers and celery. Refrigerate.

    In a small mixing bowl, combine Miracle Whip with vinegar, mustard, celery seed, and horseradish until smooth. Take potatoes out of the refrigerator and pour sauce on top and mix until everything is coated. Pour entire mix into large serving dish. Cover and refrigerate.

    Let cream cheese get to room temperature so you can spread it easily. Shortly before serving potato salad, spread cream cheese over the top as if you were frosting a cake. Lightly sprinkly paprika and garnish with chives.