"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Jude's Potato Salad Recipe

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This recipe for Jude's Potato Salad, by , is from The Mogyordy Family Cookbook , 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!



potatoes, boiled and peeled, cold
3 stalks celery, chopped
4 scallions, thinly sliced
4 large hard boiled eggs
1 cup mayonnaise
1/3 cup chopped dill pickles, plus 2 tablespoons brine
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 teaspoon sugar
1/4 cup chopped fresh parsley
Freshly ground pepper
Paprika,and 1 sliced boiled egg for topping

1.Put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain. Cool. Cut into 1" cubes.
2. Hard boil the eggs, cool and remove shells.
3. .Stir in the pickles, celery, scallions and parsley.
4.Whisk the mayonnaise, sour cream, pickle brine, mustard and sugar in a small bowl.
Spoon the mayonnaise mixture over the potatoes and mix well. Season with salt and pepper. Add the hard-boiled eggs and gently stir to combine. Save one egg and slice to cover the top of the salad. Cover and refrigerate at least 2 hours or overnight. Sprinkle with paprika just before serving.

Personal Notes:
Personal Notes:
The mustard makes the difference!




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