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Potato Salad Recipe

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This recipe for Potato Salad is from OUR KITCHENS THEN AND NOW, 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:  
7 Large Russet or Red Potatoes boiled and cubed into 1/2 to1 inch pieces
4 or 5 eggs boiled peeled and sliced then add to potatoes
1 white or red onion diced (celery)
4 home canned dill pickles diced (see Recipe for canning pickles)
2 Tbl Pickle juice 1 C Real Mayonnaise 1 tea. prepared yellow mustard
Paprika, salt and pepper to taste
Directions:
Directions:
Mix all ingredients in a large bowl folding until all ingredients are coated with dressing and spices. Cover/seal and refrigerate for about 2 hours minimum. Better if chilled overnight for best flavor.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Nancy had her special additions with food but this is what she wrote down and all I can say is I add celery and I know she used it but for some reason omitted it from the recipe. I think ya gotta test posterity to see if they were paying attention!!! Gotta love that lady!

 

 

 

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