Sunday, April 25, 2010

Granny's Best Potato Salad

4 medium potatoes
4 eggs
4 large pickles (granny likes garlic or banquet dills)
2 green onions
Tiny dab of mustard
Best Foods Mayonnaise (just enough to moisten salad to your liking)
S&P, to taste

Boil potatoes until done, yet still firm. Let cool, peel and chop
into 1/2-inch cubes. Hard boil eggs. Let cool, peel and chop. Chop
pickles; slice green onions. Combine above 4 ingredients. Mix
mayonnaise, mustard, and S&P. Serve immediately or chill first.
Serves 6.

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