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Pickle Barrel Potato Salad

October 07, 1997

Pickle Barrel Potato Salad

3 pounds small whole potatoes

1 cup mayonnaise

1/4 cup light spreadable cheese, any flavor

3 tablespoons dijon mustard

1/4 tablespoon freshly ground pepper

salt, to taste

6 hard-boiled eggs, chopped

1 small white onion, finely chopped

Boil whole potatoes until tender. Drain and chill. (Chilling cooked potatoes makes cubing easier.) When chilled, cube potatoes. Mix mayonnaise, cheese, mustard, salt and pepper. Add cubed potatoes and remaining ingredients. Toss to combine. Chill and store in an insulated ice chest. Serves 12.

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