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This recipe for AUNT DOT'S POTATO SALAD, by , is from Richard & Bessie Lee Hairston Family Reunion Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

In Honor Of Dorothy Hairston


5 lbs potatoes
5 large eggs
7 ounce jar pimentos
1 small onion
8 ounce jar sweet pickles
cup vinegar
2 tablespoons of mustard
16 ounces jar or mayonnaise
1 tablespoon celery seed
1/4 tsp salt
1/4 tsp pepper

Peel and dice potatoes about the size of a Monopoly game piece die. Place potatoes in a 2-quart sauce pan of boiling water. Boil potatoes in water for 30-45 minutes until potatoes are just tender when pressed with a fork. Hard boil eggs. Cool both. Shell the eggs. Dice the eggs into medium pieces, pimento into small pieces, and onions into small pieces. In a separate bowl mix the sweet pickles, eggs, pimento, onions, and celery seed). Gently blend these ingredients in with the potatoes. In an additional container, mix all the sauce ingredients (vinegar, mustard, mayonnaise) together. Pour over the potato mixture and gently knead in the sauce ingredients. Add a pinch of salt and pepper to your taste. Refrigerate a few hours before serving.




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