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Michael's Potato Salad Recipe

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This recipe for Michael's Potato Salad is from Grandma's Recipes and Reflections, 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:  
3 pounds red-skinned boiling potatoes, peeled and cut into 1 inch pieces.[Do not use new potatoes]
1/4 cup sweet pickle juice
3/4 cup prepared mayonnaise
1/3 cup buttermilk
4 tsp Dijon mustard
1 tsp sugar
1/2 cup diced red onion
1/2 cup diced celery
1/2 cup diced sweet pickles
3 hard-cooked eggs, chopped
Salt and pepper to taste
Directions:
Directions:
Bring a large pot of salted water to a boil over high heat.
Add the potatoes and cook until just tender, about 10 minutes.
Drain and transfer to a large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently.
Cool to room temperature.
Combine the remaining ingredients in a large bowl and fold gently into the potatoes using a rubber spatula.
Serve or refrigerate, covered.
Bring to room temperature before serving.
Personal Notes:
Personal Notes:
Hint from Heloise:
Did you know that you should never put aluminum foil over potato salad without first wrapping the bowl in plastic wrap? The chemicals in the potato salad can cause contamination.

 

 

 

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