Recipes

[photo by CAMERA PRESS.RETNA LTD.]

Potato Salad

Here's a tasty recipe you can whip up to celebrate the Memorial Day holiday weekend—and the summer!

May 25, 2009

Ingredients

• 6 medium potatoes
• ¾ cup chopped sweet pickles
• 2 tbsp. chopped onion
• ¾ cup chopped celery
• 2 tbsp. sliced or chopped pimiento
• 2 tsp. salt or to taste
• 1½ tsp. celery seeds
• Potato salad dressing (see recipe)
• 6 hard-cooked eggs (5 chopped and 1 sliced)
• Parsley
• Paprika

• ¾ cup mayonnaise
• 1½ tbsp. prepared mustard
• 1 tsp. sugar
• 1 tbsp. sweet pickle juice

Preparation

1. In a large pan over medium-high heat, add potatoes and cover with cold water; bring to a boil.
2. Reduce heat and simmer, uncovered, approximately 12–15 minutes or until just tender. Remove from heat and drain.
3. Add sweet pickles, onion, celery and pimiento to the potato chunks. Sprinkle with salt and celery seeds; stir until blended.
4. Prepare potato salad dressing.
5. Pour salad dressing over the potato mixture; toss gently.
6. Add 5 chopped hard-cooked eggs, gently mixing into potato salad. Refrigerate salad several hours. If potato mixture gets too dry, add additional mayonnaise and 2 tsp. sweet pickle juice.
7. Place salad into a large serving bowl and garnish with remaining sliced hard-cooked egg.
8. Sprinkle parsley around edge of bowl and sprinkle paprika over sliced eggs.
9. Cover and refrigerate at least 2 hours or overnight before serving.

• In a small bowl, combine mayonnaise, prepared mustard, sugar and sweet pickle juice. Stir until well blended.

Serves 10–12

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