Potato Salad
By: Judy R.
5 lbs. potatoes1 cup diced onion
6 boiled eggs, chopped
1 cup pickles, chopped (dill or sweet whichever you prefer)
1 1/2 cups salad dressing mayo (sandwich spread)
3T yellow mustard
salt & pepper to taste
Peel all potatoes then cut up into medium cubes. Put in large pot, cover with water, add tsp salt, and bring to a boil on high. Then turn down to medium heat and let cook until tender, about 15-20 minutes. Drain well, then return the potatoes to the pot. Add all remaining ingredients and mix well. Pour into a serving bowl, can be served chilled or at room temperature.
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