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

Grandma Laurie’s Potato Salad Recipe

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This recipe for Grandma Laurie’s Potato Salad is from Our 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:  
3 pounds russet potatoes
1 cup mayonnaise
1/4 cup mustard
2 teaspoon celery salt
2 teaspoon garlic salt
1 teaspoon fresh Ground Pepper (more to taste)
1/4 cup diced dill pickle
1/8-1/4 cup dill pickle juice
1/2 white onion diced
1/4 cup diced celery
4 large eggs, hard boiled
Directions:
Directions:
Wash potatoes. Place eggs and potatoes in a large pot with enough cold water to cover. Add a tablespoon of salt to the water and turn heat on high. As water starts to boil, turn down heat to simmer.

Simmer for about 5 minutes then carefully remove eggs with a slotted spoon and place in bowl with ice and cold water to cool. After 5 minutes - peel and chop into bite-size pieces.

Continue to simmer potatoes until fork tender. Drain and let cool. Peel potatoes with a fork then cut them into bite-size pieces.

In a large bowl combine the potatoes, onion, celery and hard-boiled eggs.

In a small bowl mix together mayonnaise, mustard, pickle juice, pickles, garlic salt, celery salt and pepper. Add enough pickle juice to taste but be sure not to make your mixture to thin. Pour mixture over the potatoes, onion, celery and eggs. Add more salts and pepper to taste.

 

 

 

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