Ingredients:
5 -6 medium potatoes
1/2 finely chopped onions or 2 -3 tablespoons dried onion flakes
2 tablespoons chopped dill pickles
4 hard-boiled eggs, chopped
1 teaspoon salt ( to taste)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
finely chopped celery (optional)
1 cup mayonnaise ( Best Foods, Helmann’s, or Vegenaise – a little more, depending on texture after mixing)
chopped boiled eggs, for garnish
paprika, for garnish
dill weed, for garnish
Directions:
Steam potatoes with skin on.
Mix together all ingredients except potatoes.
When potatoes are done, cut (it’s up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture – it makes it taste better to combine while warm.
Put into serving container and garnish.
Refrigerate for at least three hours before serving (the longer the better).
This potato salad is even better then next day!
Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard… but don’t tell Mom. 😉
Servings: 6-8
Time preparation: 0 min.
Time total: 0 min.