Potato Salads recipes

Potato Salad - Deborah

Course : Potato Salads
Serves: 6

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Ingredients:

6 pounds potatoes -- boiled in skins, cooled and coarsely chopped

12 large eggs -- hard-boiled, coarsely chopped

1 1/4 cups mayonnaise -- to taste

23 ounces dill or sweet pickles, or more, chopped

1/4 cup pickle juice -- dill or sweet,

1 teaspoon salt

1 dash pepper -- (optional)

1 1/2 teaspoons dry mustard -- not prepared

2 teaspoons celery seed -- not salt

1 dash paprika -- for garnish

1 medium Onion -- finely diced OR 2 bunches green onions -- chopped half way up

Preparation / Directions:

Boil the potatoes in their skins and hard-boil the eggs. (Boiling the day before is not a bad idea because they all have to be well cooled.) Mix everything together except the eggs. When everything is mixed up, add the eggs and mix just enough to stir them in.

Potato Salad - Deborah

Ingredients:

Preparation / Directions:

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