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Creamy Potato Salad Recipe

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This recipe for Creamy Potato Salad, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stringfellow

Category:
Category:

Ingredients:  
Ingredients:  
6 medium potatoes with peeling, cut into smallish pieces
1 cups mayonnaise
1 TBS pickle juice
1 TBS yellow mustard
1 tsp salt
tsp pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped ( cup)
1 large pickle, chopped
6 Hard-boiled eggs, chopped
Paprika, if desired

Directions:
Directions:
Place potatoes in 3 qt saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered until potatoes are tender; drain. Let stand until cool enough to handle.

Mix mayonnaise, pickle juice, mustard, salt and pepper in large glass or plastic bowl (metal creates a strange flavor). Add potatoes, celery, onion and pickle; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
So I don't actually measure anything for this. I just mix and add until the consistency and taste are correct (I usually make a much larger batch).

 

 

 

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