Yay! I’m finally getting a recipe posted. I have really had trouble keeping up with the online gluten-free community this spring. Too many activities in my offline world have been keeping me busy. The most I’ve been able to do is post our weekly menu plans. But, I have finally found some time to write a quick post and get back online.
I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!
For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!
5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
- Cook and prepare the potatoes and eggs.
- In a large bowl, mix all the ingredients together.
- Cover and chill for a couple hours, or overnight.