Shandy Style Potato Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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If you leave the potato skins on, you have old fashioned potato salad and if you take them off, well, you have my flavor for potato salad. This is my personal recipe. I make this potato salad to remind me of my Mom, when I am homesick to see her; remind me of myself, when I need a pick-me-up; and show my family how much I care year round. Ingredients:
6 pounds russet potatoes |
3 cup mayonnaise |
1/4 cup sweet pickle relish |
10 boiled eggs, sliced |
3 t. white sugar |
1/4 cup chopped white onion |
3 t. prepared mustard |
1 t. white wine vinegar |
3 t. minced celery |
1 t. fresh dill, finely chopped |
1 teaspoon dried parsley |
1 teaspoon ground black pepper |
salt to taste |
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 25 minutes. Drain, cool and chop.
2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle, sliced eggs, relish, sugar, onion, mustard, vinegar, celery, parsley, pepper and salt. Mix well, chill and serve.
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