Cross Justice by James Patterson & Potato Salad

“I picked up a plate on the kitchen table and began to load it with fried rabbit, potato salad, a green-bean-and-mushroom dish, and thick slices of homemade bread, the source of one of those delicious odors I’d smelled.” ~Cross Justice by James Patterson


Potato Salad


1 1/2 pound round red or white potatoes (about 6 medium), peeled

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white or cider vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

2 medium stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

4 hard-cooked eggs, chopped

Paprika, if desired


  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  2. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  3. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill.

Leave a Reply

Your email address will not be published.