Tuesday, May 12, 2009

Jan's Potato Salad

This is one I have been asked for but have been putting off because there are not really any measurements. I guessed on all these. Add the amount and then more if you want.

Blend 1 cup Mayo or Miracle Whip, 1 Tbsp Mustard, and 3/4-1 cup of dill pickle juice until smooth. Add salt and pepper to taste. Then pour over:

4lb cooked, peeled potatoes
6 cooked, peeled eggs - chopped
1/2 cup diced celery (about 2 stalks)
1/2 cup diced red onion (about 1/4-1/2 onion)
1/2 cup diced dill pickles (about 6 pickles)
1 can sliced olives

Toss together. Sprinkle with Paprika. Refrigerate for at least 4 hours.

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