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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Potato salad Recipe

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This recipe for Potato salad is from The Ware 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. russet potatoes (or your favorite tater)
6 eggs, hard boiled
1½ c. mayo
2 T. mustard
2 T. pickle juice
10 dill pickles, diced
½ t. pepper
1 t. salt
1 T. fresh dill (optional)
½ t. paprika (optional)
Directions:
Directions:
Peel and cut potatoes in half if they are large. If they are smaller size, boil them whole. Boil until fork tender. Drain. While they are cooling, dice pickles and the egg whites. Place the egg yolks in a bowl and mash. Add mayo, pickle juice, mustard, salt and pepper (and fresh dill if using). Whisk until creamy or desired consistency. Add more seasoning as needed. When potatoes are cooled, chop into desired size pieces. Add pickles and egg whites and combine. Add sauce and mix it well. Sprinkle top with paprika if you like.

 

 

 

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