Bart made this salad for our Memorial Day picnic. It is his favorite potato salad recipe.
(adapted from Taste of Home)
Ingredients:
3 pounds potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional
Directions:
Peel and cube potatoes. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
Place cooled potatoes in a large bowl. Add the eggs, celery, onions and pickles.
In a small bowl, combine the mayonnaise, pickle juice, mustard, salt and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.
Yield: 8-10 servings.
Ingredients:
3 pounds potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1-1/2 cups mayonnaise
1/4 cup dill pickle juice
4-1/2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional
Directions:
Peel and cube potatoes. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
Place cooled potatoes in a large bowl. Add the eggs, celery, onions and pickles.
In a small bowl, combine the mayonnaise, pickle juice, mustard, salt and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl if desired.
Yield: 8-10 servings.
I made this potato salad and have to agree . . . it's a keeper! Thanks for sharing!
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