|Cristina = Official Judge of Potato Salad – aka: my cousin/sister|
May I always recommend you eat it at the river and with a tomato sandwich!?!? YUM!
10 russet potatoes, peeled, boiled, cooled, cubed
4 hard-boiled eggs, diced
1/2 sweet onion, diced (as finely as you prefer)
1 1/2 cup Hellman’s Mayo
1/2 cup sweet pickle juice
|Secret Ingredient…. and celery salt!|
Peel and boil potatoes and cooked through. Allow to cool.
(note: If you do it when the potatoes are warm, they will absorb the mayo, then needing more. It’s more effective to wait until they are cooled.)
In a large bowl, combine cooked and cooled diced potatoes, hard-boiled egg chunks, sweet onion (must be sweet), mayo, pickle juice, celery salt, salt, and black pepper.
Adjust to taste.
|Chef, du jour!|
|Andy would like some too!|
|View from Potato Salad Creating Location – St. John’s River|
|Westley, my nephew, will soon love this dish too!|
|Always a happy ending with this dish!|