Boil the following for 10-15 minutes:
8 russet potatoes, 1 inch cubed
1 teaspoon of salt
1. Drain water. Put eggs in a separate container in cold water to cool off. Rinse potatoes in cool water.
2. Add the following and stir:
1 1/2 Cups Mayonnaise
1 Tablespoon Mustard
1/4 cup Pickle juice
1/2 teaspoon salt
1 teaspoon Chicken flavoring
couple shakes of Parsley
1/4 cup of finely diced dill pickles
cut up and dice the eggs
I like this pretty juicy. The potatoes will soak up most of the juice when it sits overnight.
Categories: Gluten-Free, Side Dishes
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