Boil potatoes until tender. Place in bowl and let cool.
Finely chop, celery and onions and set aside. Peel and coarsley chop the eggs.
Whisk mayo, mustard, spices and pickle juice in a small bowl. Mash the cooked potatoes using the mayo to make it smoother. Add celery, onions and eggs and mix together.
Sprinkle Paprika or Parsley and cover.
Refrigerate for several hours before serving.
Originally Submitted
6/14/2011
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