Friday, August 26, 2011

Potato Salad

2 pounds potatoes (6 medium), diced
1/4 tsp salt
1&1/4 cups mayonnaise
1 tbsp yellow mustard
1/2 tsp salt
1/4 tsp black pepper
1/3 cup chopped onion
1/2 cup chopped sweet or dill pickles, or pickle relish
6 hard-cooked eggs, chopped

    In a saucepan place potatoes, 1/4 tsp salt and enough water to cover, bring to boil, reduce heat, simmer until tender. Drain well, let cool.
    Meanwhile, in a large bowl stir together mayonnaise, mustard, salt and pepper. Stir in onions, pickles. Add potatoes and eggs. Toss to coat. Cover and chill. When serving, sprinkle with paprika if desired.

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