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Friday, February 11, 2011

Potato Salad

We especially like to eat our potato salad right after it is made.  It is usually still warm.  I don't even have a recipe in my recipe book for my potato salad.  I always just add what I want to it when I cook it.  I always use the same ingredients but the quantity may differ.  It's not my mother's recipe or my mother-in-law's recipe.  It's my recipe!

                                                                    Potato Salad

5 medium Russet potatoes, peeled & cubed                       4 Tbsp. Hellman's Mayonnaise
1 small onion, chopped                                                          1 Tbsp. mustard
1/3 cup sweet pickles                                                             salt
2 hard-boiled eggs, chopped                                                  pepper

Peel the potatoes, wash, cube, and then place in a large boiler.  Cover the potatoes with water.  Add 1 tsp. salt.  Cook on medium high for 30 min.  Check to see if they are done.  If not, cook a little longer.  When done, pour into colander to drain.  You may use the boiler that the potatoes cooked in for mixing the potato salad.  Pour the potatoes into the large boiler.  Add the chopped onion, eggs, and pickles.  Add mayonnaise, mustard, salt, and pepper.   Stir all together until well blended.  I like a creamy consistency and I vary on the amount of mayonnaise that I use in order to get this consistency.  The pickles that I use in my potato salad are crystallized sweet pickles that I make each summer.  This is a recipe that you can change in whatever way that you would like in order for you and your family to enjoy it. 

Pour the potato salad into a lovely bowl, place on your dinner table, and enjoy.

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