Potato Salad

Boil the following for 10-15 minutes:
8 russet potatoes, 1 inch cubed
6-8 eggs
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.

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