BEST POTATO SALAD
Ingredients
15 medium russets potatoes, peeled
12 hardboiled eggs, chopped
1-1/4 cup chopped celery
1 cup green garden onion stems, chopped.
1/4 cup sweet pickle Juice
1-1/2 cup Mayonnaise
Salt and pepper to taste
1 tablespoons celery seed
2 tablespoons mild paprika
2 tablespoons white sugar
Method
Peel Potatoes then chop into bite size pieces. Place potatoes in a large pot, and cover with water. Boil until just tender but not overly soft. Remove from heat and set aside to cool.
In a large bowl, combine potatoes (all water drained off,) with eggs, green onion. Mix the sweet pickle juice, mayonnaise, celery, sugar and paprika then mix everything together lightly. Season to taste with salt and ground black pepper. Mix gently, the less you stir, the better the salad will look.
Chill for one day or at least 2 hours.
Serves10-12
MainRecipe.com Best Potato Salad - Picnic potato salad - Idaho or Russet
