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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ever since I can remember, my aunt Beverly has made this potato salad for special occasions. She gave me the recipe a few years ago, and I've been making it for parties and my card clubs. I get many requests for the recipe. Ingredients:
5 medium red potatoes, cubed |
2 hard-cooked eggs, chopped |
1/4 cup chopped dill pickle |
1 green onion, chopped |
3/4 cup mayonnaise |
2 tablespoons plus 3/4 teaspoon green onion dip mix |
2-1/4 teaspoons cider vinegar |
3/4 teaspoon sugar |
3/4 teaspoon minced fresh parsley |
3/4 teaspoon prepared mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool to room temperature.
2. In a small bowl, combine the potatoes, eggs, pickle and green onion. In another bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Refrigerate for 1 hour or until chilled. Yield: 4 servings.
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