My mom would make a wonderful potato salad. I've been making it since I was girl and it never seems to fail to get compliments. People like their salad either with or without mustard and with dill or sweet pickles. This salad has a nice tang with mustard, and dill pickles.
POTATO SALAD
Serves 8
1 russet potato
8 red potato
5 hard-boiled eggs, minced
3 egg whites, hard boiled (discard yolks from 3 eggs)
4 stalks celery, strands removed and minced
4 green onions, chopped
16 dill pickle slices, minced
2 1/2 cups mayonnaise
1/4 cup mustard
dill pickle juice
1/2 teaspoon pepper
1/2 teaspoon paprika
Cook potatoes until tender but not overcooked. Chill and peel skin. Cut into small cubes. Combine with remaining ingredients. Cover and chill for several hours or overnight. Adjust mayonnaise and flavorings, if necessary, when ready to serve.
Tuesday, February 20, 2007
Potato Salad
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