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Peg's Potato salad

Ingredients:
1 5lb. bag russett potatoes, cooked to soft stage, cooled and fine diced
1 med. onion, fine dice
1 cup sweet pickles, fine dice
1 cup dill pickles, fine dice
10 eggs, hard boiled, fine dice
2 T. celery seed
1 1/2 cup mayo
salt and pepper to taste

Preparation:
Combine all ingredients, If salad seems a little dry add a little pickle juice to the salad. Refrigerate before serving.

Serves: 20

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This recipe was added on 22-Jul-2002 and has been viewed 4040 times.




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