My Happy Little Kitchen

Dad’s Potato Salad

2 ½ lbs. red potatoes-cook, cool and chop
½ c. mayo
½ c. sliced dill pickles-chop
1/8 c sweet relish
1 Tbsp. white wine vinegar
¼ tsp. salt
¼ tsp. pepper
1/8 c. yellow mustard
1 tsp. dill pickle juice
3 stalks celery-chop
½ small red onion-chop fine

Optional:
Parsley-chopped
3 hard boiled eggs-peeled & chopped
Paprika

I halve the potatoes and steam the till done. It took about 40 minutes to cook ‘em.

Stir the mayo, pickles, relish, vinegar, salt, pepper, mustard, pickle juice, celery and onion. Toss in hard boiled eggs and parsley, if you want them.

Pour the mixture over the potatoes and gently turn till mixed well.

Sprinkle with paprika, if you are so inclined.

You can chow down now, but I like to let it sit overnight, so the flavor develops.
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