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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Judy's Potato Salad Recipe

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This recipe for Judy's Potato Salad is from Family Cookbook 2016, 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:  
All of these ingredients are done by estimating. I never measure!

Potatoes
Hard boiled eggs - use lots!
Jalapenos
Green olives
Dill pickles
Cilantro (sometimes!)
Sweet relish
Pimientos
Mayonaise (not Miracle Whip!)
Dijon mustard - just about a tsp. or so
Sour cream
Sugar
Garlic salt
Tony Chachere Creole Seasoning
Celery Salt
Paprika
Sea Salt - or regular
Coarse ground pepper - or regular
Directions:
Directions:
Boil potatoes until fork tender
Boil eggs
Chop jalapenos, olive, pickles and cilantro together in food processor
(I used to use onions, but have found over the years that if you keep leftovers, the onions tend to take over and make it pretty potent, so I don't use them anymore)
Chop eggs coarsely in food processor
Peel and then chop potatoes by hand and add seasonings to taste to warm potatoes
Add remaining ingredients and sprinkle with paprika for color. I use paprika inthe salad also
Add remaining ingredients and cool in fridge
Personal Notes:
Personal Notes:
This is the world's best potato salad! Jane Ann

 

 

 

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