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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Potato Salad Recipe

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This recipe for Potato Salad is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb. Yukon Gold potatoes, washed and cubed into 3/4 in. pieces
3-5 eggs
3/4 c. mayonnaise, light or regular
5 tbsp. each yellow and spicy mustard
1/4 c. chopped sweet pickles
3 tbsp. onion powder
SECRET INGREDIENT: 1/3 c. pickle juice
Paprika sprinkle on top
Directions:
Directions:
Gently boil the cubed potatoes and whole eggs together for 10 minutes. Remove from heat and set aside to cool for a while. Remove eggs and drain potatoes. Do Not Rinse. Peel and chop eggs. Gently mix all together and refrigerate for at least 1 hour before serving.

 

 

 

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