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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma's Potato Salad Recipe

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This recipe for Grandma's Potato Salad is from Guerrero Family Cookbook, 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:  
2 lbs. Russet potatoes (5 to 6 medium)
3/4 cup Best Foods light mayonnaise
3 Tbsp. white vinegar
2 Tbsp. dill pickle juice
1/2 cup chopped pickles
1 1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup thinly sliced celery
1/2 cup finely chopped yellow onion
4 hard-cooked eggs, chopped and sliced
Dash of paprika
Directions:
Directions:
Peel and cut potatoes into 3/4-inch chunks for a creamier texture, or boil whole if you want them to stay in cube shape. Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly. Combine mayo, vinegar, salt, sugar, and pepper in a large bowl. Add potatoes and remaining ingredients and toss gently while still warm. Slice one hard-boiled egg on top, and sprinkle with paprika. Serve chilled or at room temperature.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 mins
Personal Notes:
Personal Notes:
Nobody makes potato salad like Grandma's. It's the best! I like it extra vinegary.

 

 

 

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