Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen you can print.

Potato Salad

4 pounds of Red Potatoes, washed
1 whole Maui Sweet Onion, chopped
1 whole bunch of Parsley, chopped
1 to 2 cups Vegenaise Mayo
4 stalks of Celery, chopped
4 tablespoons Mustard
2 tablespoons Celery Salt
3 tablespoons McCormick Salad Supreme
2 tablespoons Dried Basil
Garlic Salt and Pepper

Boil potatoes until soft, but not mushy. Remove from heat and let stand for 15 minutes. You will notice that some of the skin has begun to peel away. Peel off the skin that comes off easily, and leave the rest of the skin on. Cool potatoes to room temperature. Cut them into cubes, place in a large bowl with the other ingredients, and mix well using your hands or a large spoon. Taste, add extra salt as needed. Refrigerate for 2 hours and devour!