- 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
- Toss together lightly: potatoes, eggs, onion, parsley, pickle, salt and peppr.
- Combine mustard, mayonnaise, dressing, pickly juice and enough milk to make 1 coup.
- Toss dressing with potato mixgure.
- 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.
(4.00 out of 5)
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.