Enchiladas

Roast pork, Potato Enchiladas

Calhoun Family Potato Salad Recipe

Potato Salad (Calhoun Family Recipe)
	6 med    potatoes (2 lbs)   1 cup    finely chopped celery   1/2 cup    finely chopped onions   1/3 cup    chopped dill pickles   1 1/4 cups    krafts mayonnaise   2 tsp    sugar   2 tsp    celery seed   2 tsp    white vinegar   2 tsp    prepared mustard   1 1/2 tsp    salt   4 or 5 large    hard boiled egg, chopped     Boil potatoes in salted water 25 to 30 min or till tender. Peel and cube potatoes while still hot into a large mixing bowl. Add celery, onion, pickle. Add mayo, sugar, celery seed, vinegar, mustard, and salt in a separate bowl and whisk. Add mayo mixture to potato mixture. Toss and stir paying attention to hard hard to stir and if necessary stir hard enough to break up the pototes for a more creamy potato salad.    Recipe Source Author: Chet Calhoun Unless you really under cook the potatoes you should be able to make this as creamy as you want or less creamy by how much you stir it once it is made.  I doubt I have ever seen a single Thanksgiving that this was not on the table.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.