3 lbs. red potatoes (about 8 medium)
6 hard-cooked eggs, chopped
3 celery ribs, chopped
3 green onions, chopped
2 medium dill pickles, chopped
1 1/2 cups mayonnaise
1/4 cup dill pickle juice
1 T. sugar
4 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper
Cook potatoes & eggs in water. Simmer 20-30 minutes until tender. Drain and cool. Peel and cube potatoes; place in a large bowl. Add the eggs, celery, onions, and pickles. In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture. Mix well, Cover and refrigerate for at least 4 hours. Serve in a lettuce lined bowl if desired, Yield 8-10 servings.
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