/ Potato Salads
red skinned potatoes (unpeeled & quartered)
green pepper, diced
eggs, hard boiled, cooled & chopped
hellman's mayonaise (no substitutes)
prepared yellow mustard
enough kosher dill pickle juice to thin out a bit
chopped fresh parsley
How to Make Killer Potato Salad
1Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
2In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
3In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
4Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
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About Killer Potato Salad
Posted: Sat, Jun 11, 2011