POTATO SALAD
Salads
Ingredients
Directions
about 8 servings
3-4 cups potatoes, peeled and cubed
1 medium onion, chopped
2 hard-boiled eggs, chopped
3/4 cup finely chopped celery
1/4 cup finely chopped Crunchy Cucumber Pickle (recipe under Pickles)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
2 teaspoons mustard
2 teaspoons pickle juice
chopped green pepper, optional
Cook potatoes in SALTED water until tender. Drain.
In large bowl combine potatoes, onion, eggs, celery and pickle.
In a small bowl combine mayonnaise, mustard, pickle juice, salt and pepper. Whip with wire whisk until smooth. Pour over potato mixture and stir until well blended. Refrigerate. Best after it has set overnight.
Hawthorne Family Cookbook
3-4 cups potatoes, peeled and cubed
1 medium onion, chopped
2 hard-boiled eggs, chopped
3/4 cup finely chopped celery
1/4 cup finely chopped Crunchy Cucumber Pickle (recipe under Pickles)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
2 teaspoons mustard
2 teaspoons pickle juice
chopped green pepper, optional
Cook potatoes in SALTED water until tender. Drain.
In large bowl combine potatoes, onion, eggs, celery and pickle.
In a small bowl combine mayonnaise, mustard, pickle juice, salt and pepper. Whip with wire whisk until smooth. Pour over potato mixture and stir until well blended. Refrigerate. Best after it has set overnight.
Hawthorne Family Cookbook
Source: PDF page 69
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