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Potato Salad

ID: 598   Salad  
  Yield/Servings: 8 servings  
4 cups potatoes
1 tsp. salt
1/4 tsp. ground pepper
1 medium onion, diced
1/2 cup celery, chopped
1/2 cup chopped sweet pickles
4 hard-cooked eggs, diced
1/4 cup pickle juice or
2 tbs. vinegar
1 tbs. prepared mustard
1 cup mayonnaise
Herb salad blend, if desired

Combine potatoes (cooked and diced), salt, pepper, onion, celery, pickles and diced eggs. Blend pickle juice and mustard with mayonnaise; add to potatoes and mix until all ingredients are well coated with dressing. Add herb salad blend to taste. Cover salad and refrigerate overnight to blend flavors. Before serving, heap salad in bowl, tuck crisp lettuce leaves around edge of salad and garnish with sliced radishes or tomatoes.

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Creative Cooking

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