POTATO
SALAD
   
INGREDIENTS: (for a large bowl; reduce quantities
for smaller portion)

7 medium to large Yukon Gold Potatoes (or
Baking Potatoes)
1Tablespoon Yellow Mustard
2 Pickle slices, diced
Pickle Juice
2 Onion slices , diced
2 Celery Stalk, diced
Salt and Pepper
1Tablespoon Sour Cream
1/2 Cup Mayo OR Salad Dressing
1 Tablespoon Slaw Dressing (optional)
1Tablespoon Horseradish (optional)
1Tablespoon Dijon Mustard (optional)
splash of Lemon Juice

NOTE: Dot with Pea's and fried Bacon bits. You
can also garnish with some sliced Green Onion.
You can also add diced up, peeled hard boiled
Eggs. (Put eggs in a pot, cover with water. Bring
to boil. Turn off flame. Cover. After 9 minutes,
drain, run cool water over them, then peel)


DIRECTIONS:
"Hair"/peel, wash, and dice up Celery

Peel, chop up and rinse Potatoes. Boil for about 15
min., or until "slightly" soft.

Dice up Pickle slices, Onions and Celery.


















Now to make the dressing. Take the Horseradish, Salad
dressing (or Mayo), Slaw Dressing, Dijon, Sour Cream,
Salt, Pepper and Lemon Juice & Yellow Mustard.....
Put into small bowl, mix, set aside & refrigerate.

















Now drain the Potatoes, and put in large bowl. Add a
splash of Pickle Juice and Yellow Mustard to the
Potatoes.

































Refrigerate for 30 min or more , then add the Mayo
dressing, stir in. Refrigerate for another 15-30 min

Place in serving bowl and serve cold.
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