Special Feature: Products Sally Recommends
potato salad
Serves 4--6
3 large cooked russet potatoes, diced
2 hard boiled eggs, diced
2 sticks of celery, diced
1 large dill pickle, diced
2 tablespoons mayonnaise
2 teaspoons mustard
dill pickle juice, to taste
salt, to taste
dill seed or dill weed, to taste
Combine potatoes, eggs, celery, and pickles in a large bowl. Mix mayonnaise and mustard together and add to potato mixture. Mix in pickle juice. Season potato salad with salt and dill seed or dill weed.
© Sally Bernstein, 2006
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