Favorite Potato Salad
potato salad 
 
9   baking potatoes
7   hard boiled eggs (plus 2 more for decoration)
2   celery stocks, diced
1 large  onion, diced
8   sweet gherkin pickles, diced (plus 3 or 4 more sliced for
  decoration
3 to 4 Tbsp  pickle juice
1 can  pitted large black olives (plus about 1/2 can more for
  decoration
1 small  jar pimentos, well drained/squeezed
2 cup  mayonnaise (prefer hellmann's/best foods)
2 Tbsp  prepared mustard
2 Tbsp  dried parsley
1 tsp  garlic powder (or to taste)
1/2 tsp  salt (or to taste)
1/4 tsp  ground black pepper (or to taste)
 
 
hard boil eggs the night before. 
boil potatoes whole with the skin on. boil until tender; check with a 
fork. allow potatoes to cool just enough to handle. remove potato 
skins and cut off any bad spots. course chop each potato into 12 or 15 
pieces and add to a very large bowl. thin-slice or dice 7 of the eggs 
and add to the bowl. (an egg slicer works very well for this.) slice 
olives from one can (slice each olive into four pieces.) and add to 
bowl. remove the tough strings from backs of celery, dice, and add to 
the bowl. add remaining ingredients and mix well. 
pack into serving bowl (glass, pottery, or stainless steel) and level 
the top. decorate the top with thin slices of egg, whole black olives, 
and thin-sliced pickles. 
refrigerate until chilled all the way through. 
 
 
-- 
(ID: 13010) Mirror: rec.food.recipes: Tue, Apr 29, 2003


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