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    Potato Salad


    Source of Recipe


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    List of Ingredients




    4-1/2 lb. potatoes,
    1/3 cup canola oil
    1/4 cup cider vinegar
    1 tsp. salt
    1/2 tsp. ground black pepper
    1-1/4 cups mayonnaise OR Kraft Miracle Whip Salad Dressing
    1/4 cup dill pickle juice
    3 Tablespoons mustard
    6 large eggs
    1 cup finely chopped onion
    1 cup finely chopped celery
    1/4 cup chopped dill pickle
    1/4 teaspoon garlic powder

    Recipe



    Boil potatoes and eggs. Potatoes should not be cooked until mushy, you want them still a little firm in the centers so they will be lumpy in the salad. Rinse eggs in cold water immediatly after cooking. Drain potatoes and allow to cool. Peel potatoes and dice into 1/2 cubes. Peel eggs and chop. Set aside.

    Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend.
    Add potatoes and gently toss.

    Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat.
    Season to taste with salt and pepper. Garnish with paprika and egg slices if desired. Cover and refrigerate.

    DO-AHEAD TIP: Salad can be prepared 1 day ahead. Keep refrigerated.

 

 

 

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