5-6 medium potatoes, cooked in jackets, peel and cub, while still warm
2 T. salad oil
2 t. vinegar
1 t. salt
Pepper to taste
2 hard-boiled eggs, diced
Pickles - dill or sweet - diced
Mayonnaise
Mustard
French Dressing
Pickle juice
Paprika
Instructions
Cook 5-6 medium potatoes in their jackets, peel and cube while still warm. Mix together salad oil, vinegar, salt and pepper or you can substitute Wishbone Robusto Italian Dressing. Mix and pour over warm cubed potatoes mixing lightly. Let stand in refrigerator for at least 5 minutes, preferably longer.
Add diced hard-boiled eggs, diced pickles and pimentos. Mix enough mayonnaise with mustard and french dressing, thin with pickle juice. Spring top with paprika. It is best to make the day before; so flavors can enhance potato salad.
Originally Submitted
4/20/2010
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