I made up this recipe years ago and couldn't count the times I've made it. It got its name when my little nephew looked up at me and said, "Auntie Mary, this is KILLER potato salad!" Everyone who tries it demands the recipe.
prep time1 Hr
red skinned potatoes (unpeeled & quartered)
red onion, chopped
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
salt & pepper to taste
chopped fresh parsley
How To Make
Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
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