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Potato Salad Recipe

   
 

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     Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
5 lbs potatoes, boiled and cut into bite sized chunks
1 dozen hard boiled eggs, cooled and diced
1 medium size jar dill pickles, diced
1 to 2 cups mayonnaise
2 tbsp prepared yellow mustard
1 tbsp dehydrated minced onion
3/4 tbsp dehydrated minced garlic
1/2 tsp dill seed
1/2 tsp parsley
 
1/2 tsp rosemary
1/2 tsp thyme

Instructions
Mix cut potatoes, eggs, and pickles into a bowl. Add enough mayonnaise to coat everything. Add mustard, and mix well. Pour a splash of pickle juice (approx 1/2 to 1/2 cup) into salad. Add seasonings, and adjust to taste. Salad can be served immediately, but is best if it is allowed to sit in refrigerator overnight to preferred moisture level.


Originally Submitted
5/3/2015





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