A few weeks ago I asked for your favorite potato salad recipes...thanks to all those that sent them to me! I tried Allison's (see comments of that post) and I loved it! I like that it can be warm OR cold, and I know it goes great with corned beef! Katie's Mom Leslie sent her the recipe she uses at family get together's via email, and I have been authorized to share it here! I made it for the MOMS Club Family BBQ last month, and it was delish! Everyone that ate it said they loved it (one person even just ate the salad and nothing else all night....she is such a lover of pickle juice!) So here is the recipe thanks to Leslie! Leslie Kupfer's Potato Salad Dresssing: 2 1/2 Cups mayonnaise 2 tsp yellow prepared mustard 1/2 tsp ground black pepper 1 tsp celery seed (can substitute celery salt but be careful with the amount) 1/4 cup sweet pickle juice (just from the pickle bottle) 1 tsp salt. Mix all together. SALAD: 8 cups cooked, peeled and chopped (not itsy bitsy but not real chunky either) potatoes. I usually use Russets but can be any kind. It computes to about 8 large potatoes to get this amount. 4 finely chopped hard boiled eggs (yes, it does have eggs ) 1/2 cup finely chopped onion (not green onions) 1 cup chopped sweet pickles 1 cup sliced black olives (this is probably optional if not liked) 1 cup thinly sliced celery (I usually use less cause I think 1 cup is a bit too much) Stir all together before adding dressing and mix well. Add the dressing mixture in increments stirring as you do so. Makes a pretty good sized bowl - plenty for a group. I used my awesome Cuisinart mini chopper for the eggs..it chops them really finely, and I also used it for the onions...so easy to do! I didn't use all of the dressing, I am sure I didn't cook enough potatoes, but definitely add the dressing to the salad slowly, you don't wanna drown your potatoes!
Turkey Taco Skillet by Ree
1 week ago