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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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The recipe for this zippy potato salad has been in our family five generations. We always have it at outdoor suppers. Mustard gives the salad appealing color. Ingredients:
5 pound potatoes, cooked, peeled and cubed |
6 hard-cooked eggs, chopped |
1 cup diced celery |
1 cup diced dill pickles |
1/2 cup sliced green onions |
1/2 cup shredded carrot |
1/4 cup minced fresh parsley |
1 can (6 ounces) pitted small ripe olives, drained |
2 cups mayonnaise |
1/4 cup prepared mustard |
1 teaspoon prepared horseradish |
1 garlic clove, minced |
salt and pepper to taste |
Directions:
1. In a large bowl, combine the first eight ingredients. Combine the mayonnaise, mustard, horseradish, garlic, salt and pepper. Pour over potato mixture; toss gently to coat. Cover and refrigerate for several hours or overnight. Yield: 20 servings.
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