Potato Salad

There are indeed a thousand and one ways to make the picnic staple--a potato salad.  Here is our family's recipe:

Potato Salad
6 cups cubed, cooked potatoes
1 cup mayonnaise
2 Tb. vinegar or juice from dill pickles
¾ tsp. salt
¼ tsp. pepper
1 cup sliced celery
½ cup chopped green onion
2 hard-boiled eggs, chopped

Combine and chill. Tastes better the next day.

Tiffany's Notes: You can lower the fat by using a reduced fat mayonnaise.  I don't like a heavily mustard flavored potato salad, but I do usually add a small amount (1-2 tsp.) of mustard to mine.  The dill pickle juice is a wonderful flavor enhancer for this salad!

My mom would add sliced hard boiled eggs to the top and sprinkle paprika on the top.  The green onion adds flavor and looks pretty.  If you don't have green onion you could add a small amount of dried diced onions and a little something green for visual appeal (maybe some chopped chives or parsley--the dried version of these are great to have on hand in your spice pantry).


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