Big And Chunky Red Potato Salad
5 pounds red potatoes diced bite-size, cooked in pressure cooked for 20 minutes - cool
18 hard boiled eggs, diced
5 Dill pickles diced
2 Tablespoons pickle juice
2 teaspoon each of the following:
Dill
granulated garlic
granulated onion
paprika
40 grinds of salt
40 grinds of pepper
2 cups Mayo
2 big squirts of yellow mustard
Refrigerate for 2 to 3 hours or overnight before serving.
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