Tuesday, November 24, 2015

Aunt Cathy's Potato Salad

Ingredients for 6 servings

¼ teaspoon salt
1 cup chopped sweet pickles
1 cup mayonnaise
1 hard-cooked egg, chopped
1 small bell pepper, chopped
1 small onion, chopped
1 teaspoon dry mustard
6 medium red potatoes, peeled and chopped


Cover potatoes with water in 4-quart saucepot. Add salt. Bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.

Combine mayonnaise with remaining ingredients and gently toss. Season, if desired, with salt and black pepper. Serve chilled or room temperature.

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