Picnic Potato Salad

Name: Picnic Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 servings.
Ingredients: 4 medium potatoes (about 1-1/2 pounds), peeled; 1/2 medium cucumber, finely chopped; 3/4 cup chopped fresh broccoli; 1/2 cup finely chopped celery; 2 hard-boiled large eggs, chopped; 3/4 cup mayonnaise; 2 tablespoons milk; 2 tablespoons finely chopped onion; 1-1/2 teaspoons chopped fresh parsley; 1-1/2 teaspoons prepared mustard; 1-1/2 teaspoons white vinegar; 3/4 teaspoon celery seed; 1/2 teaspoon each salt, pepper and sugar

The Red River Valley near where my family lives is a prime growing area for potatoes. They request this recipe not only in summer, but year-round.

Ingredients

4 medium potatoes (about 1-1/2 pounds), peeled
1/2 medium cucumber, finely chopped
3/4 cup chopped fresh broccoli
1/2 cup finely chopped celery
2 hard-boiled large eggs, chopped
3/4 cup mayonnaise
2 tablespoons milk
2 tablespoons finely chopped onion
1-1/2 teaspoons chopped fresh parsley
1-1/2 teaspoons prepared mustard
1-1/2 teaspoons white vinegar
3/4 teaspoon celery seed
1/2 teaspoon each salt, pepper and sugar

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Cool; cut into cubes.
In a large bowl, combine potatoes with the cucumber, broccoli, celery and eggs. In a small bowl, combine remaining ingredients. Pour over salad and gently toss. Cover and chill 1 hour before serving. Store in refrigerator.