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Potato Salad Recipe

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This recipe for Potato Salad, by , is from Recipes from the Heart , 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!

Gina Baird


2 pounds potatoes (about 6 medium) (You can use red or baking potatoes.)
1/4 cup finely chopped onion
1/8 tsp pepper
1/2 cup celery chopped
1/4 teaspoon dry mustard or 1-2 T dill or sweet pickle juice
1/2 tsp wet mustard
green onions can be used instead of regular onion
1 tsp salt
1/2 - 3/4 sup salad dressing or mayonnaise
4 hard boiled eggs, cupt up
1-2 chopped dill or sweet pickles

Wash potatoes. Cover with water and boil them until tender, but not cracking open. You want them somewhat firm to cut up and make chunks in your salad. Drain and cool. You can cook the potatoes a day ahead and refrigerate them over night. Cut potatoes into cubes and place in bowl. Add onions, celery, pickles, salt and pepper and 2 cut up eggs.
Mix salad dressing, mustard, and pickle juice in a small bowl or measuring cup. Pour over potatoes and stir until potatoes are covered. Smooth potato mixture into serving bowl and place 2 sliced boiled eggs on the top. Sprinkle with paprika and chill until ready to serve. This recipe is from Gina Baird, Tremonton, UT.




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