Potato Salad Recipe
8 cups cubed cooked potatoes
2 hard-cooked eggs, chopped
1 � cup celery, sliced thinly
� cup chopped green onions
� cup radishes
� cup chopped sweet gherkin pickles
1 � cups mayonnaise
3 tbsp. sweet pickle juice
1 tbsp. prepared mustard
1 tsp. salt
dash of pepper
In a large bowl stir together mayonnaise, pickle juice, mustard,
salt and pepper. Add remaining ingredients; toss gently. Cover
and chill overnight. Serves 12.
Or, enjoy this warm potato salad recipe.
Warm Potato Salad
20 red baby potatoes with peel on, halved
1 tbsp. canola oil
� tsp. salt
� tsp. pepper
10 slices bacon, cooked and crumbled
� cup thinly sliced red onion
� cup mayonnaise
1/3 cup sour cream
3 tbsp. mustard
3 tbsp. chopped green onion
Place potatoes, oil, salt and pepper in a large bowl. Toss to
coat potatoes. Place in a single layer on an ungreased baking
sheet. Bake in 375�F oven for about 45 minutes, until potatoes
are tender and browned. Cool slightly. Place in a clean large
bowl. Add bacon and red onion.
Combine mayonnaise, sour cream and mustard in a small bowl. Pour
over potato mixture and toss to coat. Add green onion. Toss and
serve.
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