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Potato Salad Recipe

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This recipe for Potato Salad, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Sunday, April 26, 2009


5 lbs. potatoes (cook them with skins on)
1 onion, chopped
3 tbsp. vinegar
2 tbsp. dill pickle juice
Salt and pepper to taste (about 1 teaspoons salt)
2 dill pickles, chopped
2 stalks celery, chopped
6 boiled eggs (5 chopped and 1 reserved for top of salad)
1 c mayonnaise
1 tbsp. (heaping) sour cream
1 tbsp. mustard

Peel and cube the potatoes while they are still warm, add the onion, vinegar, dill pickle juice, salt and pepper. I find that combining the spices with the vinegar and dill pickle juice helps distribute the flavor better. Refrigerate at least one hour. Add the celery, dill pickle and chopped eggs. Mix together the mayonnaise, sour cream and mustard and add to the potato mixture. You may need to add more mayo and mustard to taste. Top with sliced egg and sprinkle with paprika.




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