Potato Salad, Adapted By Joyce Stavely

1. 1

   Scrub and cook the potatoes in enough water to cover.

2. 2

   Bring to boil, reduce heat to simmer, cover and cook potatoes until they are tender but still firm.

3. 3

   Amount of time depends on size of potatoes.

4. 4

   If the potatoes have thin skins they do not have to be peeled.

5. 5

   While the potatoes are cooking, beat the oil and vinegar together with the mustard.

6. 6

   Combine with the egg, celery, onion, pickle relish and pickle juice.

7. 7

   When the potatoes are done, drain, peel if desired and cut into small dice.

8. 8

   While they are still warm, mix them with the dresssing.

9. 9

   Garnish with radishes and green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.