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POTATO SALAD




Source of Recipe


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List of Ingredients




2 pounds tiny new potatoes
1 C. mayonnaise
2 stalks celery, chopped
1 large onion, chopped
1/3 C. chopped sweet or dill pickles
1/2 tsp. salt
2 hard-cooked eggs, chopped
1 to 2 Tbs. milk




Recipe



1. In a large saucepan, combine potatoes and enough water to cover potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or just until tender. Drain well; cool potatoes. Cut potatoes into quarters.
2. In a large bowl, combine mayonnaise, celery, onion, pickles, the 1/2 teaspoon salt. Add the potatoes and egg, gently tossing to coat. Cover and chill for 6 to 24 hours.
3. To serve, stir enough of the milk into salad to reach desired consistency.