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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Mom used to make this potato salad without a recipe. When I got married, she and I made it one afternoon and wrote down the ingredients so I could make it at home. Of course, we used our famous Idaho potatoes. Ingredients:
4 pounds potatoes, cooked and peeled |
3/4 cup sliced peeled cucumber |
2 hard-cooked eggs, chopped |
2 green onions, sliced |
4-1/2 teaspoons chopped dill pickle |
1 cup mayonnaise |
1-1/2 teaspoons dill pickle juice |
1-1/2 teaspoons prepared mustard |
3/4 cup sliced radishes |
Directions:
1. Cut potatoes into 1/4-in. thick slices; place in a large bowl. Add cucumber, eggs, onions and pickle.
2. In a small bowl, combine the mayonnaise, pickle juice and mustard; pour over potato mixture and toss gently to coat. Cover and refrigerate. Fold in radishes just before serving. Yield: 10-12 servings.
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