Potato Salad

1. 1

   Boil potatoes until tender.

2. 2

   (I bring to a boil for 15 minutes, covered, then turn off the heat but do not remove from the burner.

3. 3

   Let stand on burner until cooled to warm and can be handled easily.

4. 4

   They will be tender, but not mushy.)

5. 5

   Peel and cut into 1/2-inch pieces.

6. 6

   Add chopped onion, celery and pickles. Mix.

7. 7

   Add mayonnaise, mustard and pickle juice.

8. 8

   Mix.

9. 9

   If it seems to dry, add additional mayonnaise (or a little ranch dressing.) Salt and pepper to taste.

10. 10

    Add quartered boiled eggs, reserving one or two to slice on top.

11. 11

    Mix.

12. 12

    Top with sprinkle of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.