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Potato Salad Recipe

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This recipe for Potato Salad, by , is from The Diane Larson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Larson

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds potatoes, peeled and cut into chunks
4 hard boiled eggs, cut into chunks
1/2 cup dill pickles - chopped
1/2 cup celery - chopped
1/2 onion - chopped
1/2 cup mayonnaise
1 Tbsp yellow mustard
1 tsp vinegar
salt - to taste
pepper - to taste
white pepper (optional)
paprika

Directions:
Directions:
Cook potatoes until fork tender. Drain. Add remaining ingredients, except paprika. White pepper will add a little bit of "bite" if used. Stir well, the warm potatoes will mush up a little; this is what you want to happen. Sprinkle with paprika. Refrigerate. Best if refrigerated at least 2 hours to overnight.

Other optional add-ins:
Banana Peppers or Peperoncini
fresh Parsley or Cilantro
Sweet Red Peppers

Personal Notes:
Personal Notes:
While this is not Grandma Young's exact recipe, I did get my inspiration from her. She made the absolute best potato salad!

 

 

 

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