Potato Salad

  • 6 medium potatoes, boiled and diced
  • 6 eggs, hard boiled and sliced (save 1)
  • 1/2 c. minced onion
  • 1 Tbsp. chopped parsley
  • 1/4 c. chopped dill or sweet pickle
  • 1 Tbsp. salt (seasoned)
  • 1/4 tsp. pepper
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. French dressing
  • 1 Tbsp. dill pickle juice
  • 3/4 cup milk or light cream (about)
  • Paprika
  1. Toss together lightly: potatoes, eggs, onion, parsley, pickle, salt and peppr.
  2. Combine mustard, mayonnaise, dressing, pickly juice and enough milk to make 1 coup.
  3. Toss dressing with potato mixgure.
  4. Garnish with egg and paprika.
  • 1 egg:1 potato ratio is the important part of the recipe

Ruth Shoemaker’s recipes via her mother-in-law Angie (Mildred, Mrs. George G.) Shoemaker.

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One Response to Potato Salad

  1. Nancy says:

    Thank goodness I created that family recipe book for David and Cathy when they got married in 1982. [That was my motivation for always making a soft copy of a recipe someone asked for — never again would I do it on paper.] When I went to make this for July 4, though, I found my recipe card had been written in non-permanent ink then dunked in water — it was illegible. But Cathy kindly sent me a copy from the book.

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