Name:

Potato Salad

Description

Ingredients
8-10 Medium Yukon Gold spuds. (Or red)
8 Hard Boiled Eggs. Chopped.
1 Small To Medium Sweet Onion. Diced
1/3 Cup Hamburger Dill Pickles. Chopped. (Approximately)
2-3 Tablespoons Pickle Juice
2 Tablespoons Mustard
1 Cup +/- Mayonnaise. More or less for dryness.
Salt to taste.

Instructions
Boil the spuds until tender. After cool, peel and cut into cubes.
Add all other ingredients and mix.
Once cool and all mixed to the correct consistency, check the flavor for salt, etc.
Check consistency just before serving, as spuds will sometimes absorb a lot of the moisture. You may want to add more mayo, mustard, pickle juice, salt, etc.

Length

60

Calories

Servings

10

Date Created

Created By

Tim Smidt

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