Potato Salad with Sweet Pickles

Recipe from

Southern Living

Ingredients

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

Preparation

Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.

Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.

Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.

Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.

Note:

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note