Ingredients:
8 med. russet potatoes
1/2 tsp. salt
1/4 c. mayonnaise
2 tbsp. sweet pickle juice
1/8 tsp. pepper
4 hard cooked eggs, peeled and chopped
2 tbsp. minced onion
1 c. finely chopped sweet pickles
Cook unpeeled potatoes in boiling
salted water. Do not over cook, or they
will fall apart in salad. Peel while
still hot and cut into ¾ inch cubes.
In large bowl, combine mayonnaise, pickle juice, pepper and dash of salt. Add potatoes, eggs and chopped pickles. Toss lightly to mix. Season to taste. Serve cold.
Garnish: Line bowl with lettuce leaves and top the salad with hard cooked egg slices.
Note: I don’t have an exact recipe from Mom for potato salad. This one has the same basic ingredients. I would go less on the pickle, but just personal preference. For seasoning, it would be typical of Mom to add fresh chopped chives and parsley from the garden.
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