"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Potato Salad Recipe

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This recipe for Potato Salad, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Art Wilson
Added: Monday, August 17, 2009

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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