"The belly rules the mind."--Spanish Proverb

Potato Salad Recipe

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This recipe for Potato Salad, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andre' Roques
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Large Potatoes peeled and cut into inch cubes
4 Eggs
3 Whole Dill Pickles cut into inch cubes
Cup Pickle Juice from jar
Cup Mayonnaise
2 Tablespoons Mustard
Salt and Pepper to Taste

Directions:
Directions:
In a large pot boil the potatoes and eggs together for about 10 15 minutes or until the potatoes fall apart when poked with a fork. Drain the potatoes and eggs in a colander and put the potatoes into a large bowl. Peel the eggs and cut into inch cubes. Add the eggs, pickles, pickle juice, mayonnaise, mustard, salt and pepper into the bowl with the potatoes. Stir with a large spoon until thoroughly mixed, trying not to smash the potatoes. Serve hot, cold or at room temperature depending on your preference

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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