Roxy15 Posted July 19, 2017 Share Posted July 19, 2017 Potato Salad: 5 lbs. Russet Potatoes, Peeled ***About 8 Medium 1-1/2 Cups Real Mayonnaise *** Or To Taste-****DO NOT USE MIRACLE WHIP! 4 T. Prepared Mustard ***Regular, Dijon, Or A Mixture Of Both Whole Green Onions, Sliced Whole Baby Sweet Pickles 1 T. Pickle Juice Pickle Relish 1-4-oz. Jar Diced Pimiento Sliced Celery, To Taste Green Pepper, Diced, To Taste Diced Cheddar Cheese, To Taste 4 Whole Hard-Boiled Eggs, Mashed ***I Put The Eggs In A Bowl & Mash Them With A Potato Masher Salt & Pepper, To Taste Paprika Peel potatoes and cut in half. Rinse potatoes in colander under cold water. Put potatoes in pan and cover with cold water; add some salt. Boil the potatoes for 20-30 minutes, or until tender; drain. Put the potatoes in the pan you boiled them in or another container, and refrigerate for 30 minutes or until they are cool and firm. Once the potatoes are cool and firm, take a knife and dice them or at the size you want them; put in a large mixing bowl. Add mayonnaise, green onions, celery, mustard, green peppers and cheddar cheese; mix by using a rubber spatula. Fold in mashed eggs, sweet pickles, pickle relish, sweet pickle juice, salt and pepper-use a rubber spatula; taste for seasonings. Put potato salad in serving bowl and sprinkle paprika over the top; refrigerate. 1 Quote Link to comment
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