Potato Salad Recipe | Recipe4Living

By CJKK

Ingredients

• 5 lb. red potatoes, diced
• 4 eggs
• 4 stalks celery, chopped
• 1 green bell pepper, chopped
• 1 16 oz. jar sweet pickles, cubed
• 3/4 Tbs. prepared mustard
• 3/4 C. mayonnaise
• 1 onion, finely chopped
• 1 tsp. white sugar
• Salt and pepper to taste

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

Directions

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.

Note: You can substitute sweet pickle relish for the sweet pickle cubes.

From: "The Girls Who Dish Seconds Anyone?" by Karen Barnaby, Margaret Chisholm, Deb Connors, Mary Mackay, Caren McSherry-Valagao, Glenys Morgan, and Lesley Stowe