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home > recipes > salads and dressings > potato salad 4
from Malibu, Cal. I use about 4 to 5 pounds of potatoes (prefer red ones and leaving the skins on), but you can use any potatoes, peeled or unpeeled, cut up in smaller chunks and boiled until done. About 6 or 7 hard-boiled eggs, peeled, cooled, and diced. Cut the cooled potatoes up into bite-sized pieces. Toss potatoes and eggs together. Add about 1/2 cup of chopped celery and about 1 whole medium sweet onion, chopped. Toss all the above together. Add to this about 1/2 cup of sweet pickle relish and about 1/2 cup of diced dill pickles to above and toss together. Now add the following ingredients to taste, maybe 1 teas. or so of each: Onion powder, garlic powder, dill weed, parsley flakes, and season to taste with salt, pepper, about 2 teas. of sugar (secret ingredient). Add just about 2 teas. of mustard and about 1 to 2 cups of mayonnaise to make this all creamy. You can add more mayo or mustard to your liking. Chill and serve, garnished with pickle slices or hard-boiled egg slices. Enjoy! NOTE: Guess what my cousin D.L. did....e-mailed me that he substituted the potatoes for macaroni and made macaroni salad. Said it turned out great...Super idea! Thanks, D.L. The smaller the potatoes are when you boil them, the faster they cook and cool off if you're in a hurry.

Potato Salad 4


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keyword: potato
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recipes for salads
recipes by rosie61
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(posted July 25, 2003)

from Malibu, Cal.

I use about 4 to 5 pounds of potatoes (prefer red ones and leaving the skins on), but you can use any potatoes, peeled or unpeeled, cut up in smaller chunks and boiled until done.

About 6 or 7
hard-boiled eggs, peeled, cooled, and diced. Cut the cooled potatoes up into bite-sized pieces.

Toss potatoes and
eggs together.

Add about 1/2 cup of chopped
celery and about 1 whole medium sweet onion, chopped. Toss all the above together.

Add to this about 1/2 cup of
sweet pickle relish and about 1/2 cup of diced dill pickles to above and toss together.

Now add the following ingredients to taste, maybe 1 teas. or so of each:
Onion powder, garlic powder, dill weed, parsley flakes, and season to taste with salt, pepper, about 2 teas. of sugar (secret ingredient). Add just about 2 teas. of mustard and about 1 to 2 cups of mayonnaise to make this all creamy. You can add more mayo or mustard to your liking.

Chill and serve, garnished with
pickle slices or hard-boiled egg slices. Enjoy!

NOTE: Guess what my cousin D.L. did....e-mailed me that he substituted the potatoes for
macaroni and made macaroni salad. Said it turned out great...Super idea! Thanks, D.L.

The smaller the potatoes are when you
boil them, the faster they cook and cool off if you're in a hurry.



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