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potato salad

by Sally Bernstein

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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