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Printer Friendly Version
Serves 4-6
Ingredients:
- 1 & 1/2 lbs MountainKing® Russet
Potatoes
- 2 eggs
- 1⁄4 cup sweet pickle juice
- 1⁄2 cup mayonnaise
- 1/2 cup sweet pickles, chopped
- 1⁄2 cup celery, diced
- 1⁄2 cup green onions, chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon prepared yellow mustard
- 1 teaspoon sugar
- salt, pepper, and cayenne to taste
Directions:
- Boil potatoes and eggs in salted water.
Cook just until potatoes are tender, 12-15
minutes. Drain; set eggs aside to cool.
- Transfer drained, hot potatoes to a
bowl and add pickle juice.
Let stand
until potatoes are cool. This gives the
potato salad it's great flavor.
- Meanwhile, peel and slice eggs into quarter
inch rounds.
- Combine the remaining ingredients in
a separate bowl. Gently stir in potatoes
and eggs. Serve salad cold or at room temperature.
Can be prepared up to 2 days ahead and
stored in an air-tight container in the
refrigerator.
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