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"Hunger is the best sauce in the world."--Cervantes

Clara's Potato Salad Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
10 fist-sized red potatoes
10 eggs
1/4 teaspoon salt
1 1/2 cups chopped dill pickles
1 cups mayonnaise
3/4 cup sour cream
1/4 cup mustard (to taste)
1/4 cup pickle juice ( to taste and consistency)
1/2 cup finely diced green onions
1 cup finely diced celery
salt and pepper to taste

Directions:
Directions:
Wash potatoes well and boil with skins on until knife cuts through easily. Drain, refill pan with cool water and set aside.
Cover eggs in water. Add 1/4 teaspoon salt. Cook until hard boiled. Cool quickly to avoid green layer around yolk. Peel when cool.
Mix pickles, mayonnaise, sour cream, mustard, pickle juice, onions, celery, salt and pepper in small bowl. Dice the cooled, unpeeled potatoes and place in a large bowl.* Use a small knife and cut them carefully in your hand over the bowl; boiled potatoes are messy on a cutting board.) Dice the cooled, peeled eggs and add to the potatoes. Add pickle and mayo mixture. Use a large spoon to gently mix all together. Salt and pepper to taste. Refrigerate until serving.

Number Of Servings:
Number Of Servings:
10-14
Personal Notes:
Personal Notes:
*To add flavor, after dicing potatoes into bowl, pour additional pickle juice directly on potatoes so they can absorb the juice. Let stand a few minutes and then complete the process.

 

 

 

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