Potato Salad2018-01-05T16:50:03-05:00

Potato Salad

Presented by Sugar Hill Jazz House


  • 5 lb. red potatoes, cooked, cooled, and diced 
  • 1 T each salt and pepper, to taste
  • 2 bunches green onions, roughly chopped 
  • 1 stalk celery, diced  
  • 1/4 cup shredded carrots
  • 2 cups mayonnaise


Mix all ingredients together in a large bowl. This salad can be served immediately or covered and refrigerated for several hours before dishing up. 

Serves 10–12

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As seen in the Winter/Spring 2018 Issue

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