Page 46 - Sports Energy News, Cornwall, Issue No 114
P. 46
46 Issue #114 July 2022 www.sportsenergynews.com
Roxee’s Home Cooked Recipes
Directions:
T
O SALAD
PO
A
T
1. Using a large pot add potatoes, POTATO SALAD
salt, and enough water just to cover.
Cook the potatoes until fork tender,
then drain them using a colander.
Once drained return them to the pot
By Roxanne Prevost to cool.
POTATO SALAD 2. Meanwhile, in a separate
8 cups russet or red potatoes cut bowl whisk together the vinegar,
into cubes mayonnaise, relish, dijon mustard
4-5 hard boiled eggs, chopped and celery salt.
1 tsp salt for the water 3. Now that the potatoes have
1 carrot, grated cooled slightly add the mayo
1/3 cup green onions, chopped mixture, celery, carrots, green
1/2 cup celery, diced onions, and the chopped eggs. Stir
1 3/4 cup mayonnaise to combine.
3 tbsp vinegar
1/3 cup pickle relish (I use my 4. Taste and season with salt and Photo Submitted
homemade) pepper. Transfer to a serving bowl,
1 tsp celery salt cover and refrigerate for a few
1 tsp dijon mustard hours or overnight.
Thank You!
Thank You!
on behalf of
Fork in
the Road Volunteer Servers
V
olunteer Servers
