Potato Salad
TOP BRASS
10-12 Top Brass red or gold potatoes
Salt
4 hard-boiled eggs
1 cup Best Foods or Hellmann’s Sandwich Spread
1 21/4-ounce can chopped black olives
1 cup finely chopped celery
1/2 cup mayonnaise, or to taste
Pepper
1. Place potatoes in a saucepan, cover with water and bring to a boil.
Add salt, lower heat and boil gently until just tender. Drain and let cool,
then slice into chunks; you can remove the skin or leave it on.
2. Peel and slice eggs into 1/2-inch pieces.
3. Combine potatoes and eggs in a large bowl with sandwich spread.
4. Stir in olives, celery and mayonnaise to taste.
5. Season to taste with salt and a pinch of pepper.
6. Refrigerate until ready to serve. Makes 10-12 servings.
Brands may vary by region; substitute a similar product.
Norma’s Potato Salad
KIRSCHENMAN/KING PAK
5 pounds Kirschenman or King Pak new red potatoes,
boiled and diced
10 hard-boiled eggs, peeled and chopped
1 cup finely chopped green onions
1 cup finely chopped red onions
2 tablespoons celery seed
2 teaspoons salt
4 tablespoons mayonnaise, or to taste
4 tablespoons prepared mustard, or to taste
1/2 cup sweet pickle juice
1. Combine all ingredients in a large bowl and mix together.
2. Refrigerate until chilled. Makes 14-16 servings.
Norma Rapp, an employee (controller) at Kirschenman Enterprises since 1983, learned how to
make this dish from her mother 65 years ago. The recipe has been in the family for four generations.
* Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
