"If you ate pasta and antipasto, would you still be hungry?"--Unknown

My Famous Potato Salad Recipe

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This recipe for My Famous Potato Salad, by , is from Our Favorite Recipes - A Wedding Gift For Jon & Amanda From Mike & Donna Smith, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
See below.

Directions:
Directions:
Finely chop:
1 onion, 4 large dill pickles (not kosher), 3 celery stalks, 1 can black olives.

Combine in a large bowl with 8 peeled and cooked potatoes, cubed.

Add 2 C. of mayonnaise, or enough to make mixture moist, 1 tablespoon of dill seed, 2 tablespoons of prepared mustard and 8 or 10 hard-boiled eggs, chopped. Add the eggs last. You may need to add more mayo if it gets dry after the eggs are added.

Mix well, cover and refrigerate overnight. Sprinkle with paprika if desired before serving

Personal Notes:
Personal Notes:
Quantities of ingredients for this dish are estimated. I have been making this salad for so long, just by taste and texture. It is difficult for me to measure the ingredients.

 

 

 

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