Monday, March 25, 2013

Easter recipe! Our Family's favorite Potato Salad!

                                                         Kait ready for church egg hunt and luncheon!

Here is one of my family's favorite recipes for the holiday and everyone who eats it loves it too! The great thing about it you can make it the night before!

Note: If you have seen my recipes before I never measure so I don't know the precise measurements.

                                          Potato Salad  

5 lbs. russet potatoes
Onions (chopped)
Pickles (chopped)
1/4 cup pickle juice

Boil potatoes in large pot. When potatoes are tender enough a fork can easily pierce them through them take them off the stove drain the water and fill with cold water. Let cool. In the meantime, you can chop your onions and pickles. When the potatoes are cooled you can easily peel them with your fingertips, rinse off, place potatoes in a large bowl and mash them (as you would when making mashed potatoes.) Add chopped onions, pickles and pickle juice to the bowl. Mix mayo about 1/2 -3/4 c. add about 3/4 - 1 c. mustard just enough to make the potatoes a light yellow color. Combine all ingredients until all is evenly yellow. Last add the salt and pepper to your liking. we like it cold so you can make the night before unless you like it warm! 

I hope you enjoy this recipe. Please let me know what you think!