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Potato Salad--Candlewick


  • Yield: 16 1/2 cup servings 1x

Ingredients

Scale
  • 4 cups dry potatoes (diced)
  • 2 quarts water
  • 1 1/2 tbs salt
  • 4 medium boiled eggs (minced)
  • 2 small onions (diced)
  • 1 cup dill relish (well drained)
  • 1/2 cup red pepper (diced)
  • 1/2 tbs celery seed
  • to taste salt
  • 1/3 cup yellow mustard
  • 3/4 cup mayonnaise
  • fresh parsley (chopped GARNISH)

Instructions

  1. Cook potatoes in salted water for approximately 12 minutes after coming to a boil, or until tender.
  2. Drain.
  3. Mix the mustard, mayonnaise, salt, celery seed, and dill relish in a small bowl.
  4. Marinate the potatoes with dressing while still hot.
  5. Mince the eggs and chop the onions.
  6. Add the ingredients to the potatoes and mix well.
  7. Add additional mustard/mayonnaise dressing to desired moistness.

Notes

Source:  Emma Ruth Scott--Candlewick

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 90
  • Fat: 4.9 g
  • Carbohydrates: 8.61 g
  • Protein: 3.23 g
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