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Potato Salad


  • 2 tbsp. sweet pickle relish
  • 1 tps. celery seed
  • 1/3 cup chopped onion
  • 2 cups leached potatoes
  • 1/3 cup diced raw celery
  • paparika for garnish
  • 1/4 cup reduced fat mayonnaise


    • Boil leached water potatoes (use 5 cups water for each cup of potatoes), until tender but not mushy.
    • In a bowl, mix together relish onions, celery, mayo and celery seed. Toss in potatoes.
    • Sprinkle with paparika. Refrigerate to blend flavors for at least one hour.

    Leaching instructions:  Peel, cut into small pieces, exposing as much surface area as possible. Rinse in warm water for a few seconds. Place potatoes in a large container and add large amount of tap water (use 10 cups of water for each cup of potatoes).  Soak for 2-4 hours at room temperatue.  Drain and rinse the leached potatoes.