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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania Ingredients:
6 cups diced peeled cooked potatoes |
4 hard-cooked eggs, chopped |
1/2 cup chopped celery |
1/2 cup chopped sweet pickles |
1/3 cup chopped onion |
1/3 cup chopped radishes |
1/2 cup mayonnaise |
3 tablespoons sugar |
1 tablespoon white vinegar |
1 tablespoon milk |
1-1/2 teaspoons prepared mustard |
1/2 teaspoon salt |
paprika, optional |
Directions:
1. In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired. Yield: 8-10 servings.
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