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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I usually put this potato salad together without measuring anything. So for this recipe, I pretty much had to judge and remember what went into it. This went really well with the breaded chicken I've been making for years. Ingredients:
ingredients |
3 lbs of red potatoes, peeled and cubed |
3/4 cup mayonnaise |
2 tbsp dill pickle jucie |
2 tsp. dill weed |
1 tbsp celery salt |
1 tsp dijon mustard |
pepper |
1 packet of splenda |
2 hard-cooked eggs, chopped |
2 green onions sliced |
Directions:
1. Preparation:
2. Cook potatoes until tender, but not over-cooked. 10-12 mins. Drain well.
3. Cook eggs. When eggs come to a boil, cover, turn off heat and time for exactly 12 minutes. When done, run under very cold water immediately.
4. Meanwhile, in large bowl, mix mayo, pickle juice, spices and sugar.
5. Add eggs and green onions and potatoes. Toss gently.
6. Note: If needed, add more mayo or pickle juice to taste.
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