Homemade Potato Salad

Whenever I bake potatoes for our family of six during the summer, I double the number of potatoes. I cool the extras and store them in the refrigerator until I’m ready to make potato salad. The cold baked potatoes are easy to peel with a knife. I use a pastry cutter to dice them along with the hard-cooked eggs, before mixing in the dressing. This saves time. Plus, using the oven once for two meals saves on our utility bill. —Jennifer Schoenrock, Waynesville, Missouri

 
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