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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
12 medium-size new potatoes |
1 1/2 cups diced celery |
3 tablespoons chopped onion |
2 1/2 tablespoons chopped sweet pickle |
3 tablespoons sweet pickle juice |
3 hard-cooked eggs, chopped |
1 1/2 cups mayonnaise |
3/4 teaspoon salt |
1/2 teaspoon pepper |
lettuce leaves |
1 hard-cooked egg, sliced |
pimiento strips |
Directions:
1. Cook potatoes in boiling water about 30 minutes or until potatoes are tender. Drain well and cool. Peel potatoes, and cut into 1/2-inch cubes.
2. Combine potatoes, celery, onion, pickle, pickle juice, chopped egg, salt, pepper, and mayonnaise in a large mixing bowl; toss lightly to coat well.
3. Line a 2 1/2-quart mixing bowl with plastic wrap. Spoon potato mixture into bowl, pressing gently to mold. Cover and refrigerate at least 1 hour. Unmold potato salad onto a lettuce-lined platter. Garnish with egg slices and pimiento strips.
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