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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Potato Salad Recipe

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This recipe for Potato Salad is from Little House of Refuge vol. 2, 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:  
5 pounds potatoes ( Uniform size helps)
5-6 eggs ( hard boiled)
1 jar pickles ( hamburger dill chips)
paprika

Dressing:
1 jar best foods mayonnaise
4 tablespoons Apple cider vinegar
3 teaspoons prepared mustard (Frenches)
12 teaspoon sugar
1/2 dill weed

Directions:
Directions:
Peel and boil potatoes
Remove potatoes when fork will penetrate under medium pressure. Place potatoes in bowl in fridge to cool ( this will help if potatoes are slightly overcooked) Remove Potatoes from fridge, cube potatoes and return to bowl. Cut pickles into small pieces and add to potatoes, add a splash of pickle juice to potatoes. Cut hard boiled eggs and add to potatoes ,Mix well.

Dressing:
Add Mayo, Apple Cider Vinegar, Mustard,Sugar,Dill Weed to a bowl and mix well. Add Dressing mix to bowl continuing potatoes mix, Mix well and dust with paprika: Refrigerate for at least 24 hours to blend flavors.
(I prefer to refrigerate for 48 hours to blend flavors)

Personal Notes:
Personal Notes:
This recipe was originally brought into the family by Aunt Ethel Mosier Brush. I grew up eating Dixie Streeler Brushs versions of the potatoes salad I have made a few of my own tweaks and omitted the green onions that Dixie included in her mix that ere part of the original recipe. I have also included a few hints that Ginny shared with me that were not written in the original recipe in the Original Little House of Refuge Cook Book Circa 1982 Enjoy

 

 

 

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