Print Options:

Pickle Potato Salad

Yields1 Serving

Pickled Potato Salad

 2 ½ lbs Red Potatoes
 1 tsp Vinegar
 1 tsp Sugar
 ½ cup Chopped Onion
 ½ cup Celery
 ½ cup Best Maid Dill Pickles
 Optional: 2 Eggs
 Salt (to taste)

Cook 2 1/2 lbs of red potatoes in boiling salted water until tender. Peel and slice into large bowl. While still warm, sprinkle with 1 teaspoon vinegar and 1 teaspoon sugar. Add 1/2 cup chopped onion, 1/2 cup celery, and 1/2 cup chopped sweet or dill pickles. Add salt to taste. If desired fold in 2 chopped hardboiled eggs. Adjust any ingredient to personal taste.