Potato Salad
Recipe By: Cindi Brandal
Servings size: 8-10
Preparation Time: 0:30 min +chill time
Ingredients
- 10 potatoes -- Medium in size
- 5 eggs -- hard boiled
- 2 stalk celery -- sliced thin
- 1/3 cup sweet pickles -- minced
- 1/4 cup sweet pickle juice
- 1 1/2 tablespoons mustard
- 5 tablespoons mayonnaise
- 1/2 cup onion -- minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon parsley
- dash Worcestershire sauce
Cindi's variations:
I often add 5-6 slices of chopped, cooked turkey bacon, and 1/4 cup diced dill pickles.
Directions
Boil potatoes and eggs just until done, but not overly soft. Cube the potatoes and chop 4 of the eggs after they are cooled. Add celery and onion. Gently stir in other ingredients and mix until thoroughly combined. Chill for several hours before serving.
