I made this a couple of weeks ago and my family raved. I have saved it am keeping it for future reference.
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
- 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
- Cok potato in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
- Stir potato, sweet salad cubes, and egg.
- Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.
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Fipps Family Potato Salad with Sweet Pickle Recipe at a Glance
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