Fipps Family Potato Salad with Sweet Pickle

Michele uses Duke's mayonnaise and grates the eggs on the largest holes of a cheese grater.

Yield: 8 to 10 servings
Recipe from Southern Living

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Ingredients

  • 4 pounds baking potatoes (8 large)
  • 1/3 cup sweet salad cube pickles
  • 3 hard-cooked eggs, grated
  • 1 cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper

Preparation

  1. Cok potato in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
  2. Stir potato, sweet salad cubes, and egg.
  3. Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
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