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Mariellen's Potato Salad
6 medium potatoes (2 pounds) unpeeled
1/2 cup mayonnaise
1/4 cup milk
2 tsp. cider vinegar
2 tsp. minced onion (dehydrated)
1-2 tsp. prepared mustard
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
2 large celery stalks, thinly sliced
Wash the potatoes and pierce them with a knife once or twice to allow moisture to escape. Place potatoes in the preheated solar cooker and let bake at 350° until tender (about 1 hour). Allow potatoes to cool, then peel and cut into bite-sized chunks.
In a large bowl, whisk together the mayo, milk, cider vinegar, onion, mustard, salt & pepper. Mix well.
Add the potatoes and the celery to the mayonnaise mixture. Toss gently to coat. Line a bowl or platter with lettuce leaves and serve.
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