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Potato Salad

Yield Makes 10 to 12 servings


  • 5 pounds small red potatoes
  • 12 hard-cooked eggs, separated
  • 2 cups mayonnaise
  • 1/4 cup sweet pickle juice or relish
  • 2 tablespoons prepared mustard
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • Garnish: paprika

How to Make It

  1. Peel potatoes, if desired, and cut into pieces. Cook in boiling water to cover in a Dutch oven 30 minutes or until tender; drain and cool.

  2. Chop egg whites.

  3. Mash yolks with a fork in a large bowl; stir in mayonnaise and next 4 ingredients until blended. Add potato and chopped egg whites, tossing gently to coat. Cover and chill 1 hour. Garnish, if desired.