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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato Salad Recipe

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This recipe for Potato Salad is from Recipes from Vicksburg and Beyond , 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:  
4 medium potatoes (1-2 per person, increase
other ingredients if you increase potatoes)
1 teaspoon salt
2 tablespoons butter
1/4 cup milk
1/2 teaspoon black pepper
1-3 hard boiled eggs
1/4 to 1/2 cup chopped sweet pickle (dill pickle
if you prefer)
1/4 to 1/2 cup chopped onion
4 tablespoons Miracle Whip
3 teaspoons yellow mustard (French?s is good)
1 tablespoon pickle juice (dill or sweet, your
preference)

Directions:
Directions:
In small saucepan cover eggs with water, and
add salt. Bring water to boil and cook at rolling
boil for 10-12 minutes.
Cube potatoes and cover with water in a medium
pan. Bring to boil and cook until tender when
tested with a fork (about 10-15 minutes). Drain
water off potatoes. Add butter, salt, and pepper.
With potato masher or electric mixer (if you?re
modern) mash until smooth. Add milk and stir
well with wooden spoon or potato masher. Stir in
pickle, onion, mayo, and mustard. Add pickle
juice. Stir. Chop boiled egg and fold in gently.
Taste test and adjust if needed. Serve warm or
cold.

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

 

 

 

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