"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Egg & Pickle Potato Salad Recipe

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This recipe for Egg & Pickle Potato Salad, by , is from Recipes of Dorothy Thurman, 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!

Contributor:  
Contributor:  
Dorothy Thurman

Category:
Category:

Ingredients:  
Ingredients:  
1 quart water
2 tbsp dried onions or 1 tbsp onion salt (omit salt)
1/2 tsp salt
8 medium potatoes peeled & cut in 3/4 inch squares
1/4 cup salad dressing
2 tbsp sweet pickle juice
1/8 tsp pepper
Dash salt (optional)
4 hard boiled eggs, peeled and chopped
1 cup finely chopped sweet pickles

Directions:
Directions:
Bring water, dried onion or onion salt to boil. Add potatoes. Cook covered 10 to 15 minutes or until potatoes are tender. Drain, cool slightly.

In large bowl add salad dressing, pickle juice, pepper and salt if desired. Add potatoes, eggs and chopped pickles. Toss lightly to mix. Season to taste. Serve warm or cold.

Number Of Servings:
Number Of Servings:
12 -14 servings

 

 

 

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