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IT'S NATIONAL GOLF MONTH!!
Get Out & Play A Round!!
Gramma's Homemade Potato Salad
GREAT for Summer
This is soooo gooood!
8 medium-sized russet potatoes
3 large pieces of celery - chopped
1 medium sweet onion
1/4 cup dill pickle relish (or finely chopped dill pickle)
1/2 cup mayonnaise (add a little more as needed)
1-2 teaspoons mustard
1 teaspoons paprika (+ some to sprinkle on top)
Salt & black pepper to taste
1). Hard boil the eggs. (Put eggs in a pot, covered in water, and bring to a boil. Boil for 15 minutes, then drain and let cool in cold water.)
2). Wash and then peel the russet potatoes. Cut them into bite-sized cubes. Next, put them in a large pot, cover them in water, and then boil them until just tender (a fork will sink all the way through one with no resistance). When the potatoes are done, drain them well. Transfer to a large bowl, and set aside.
3). Meanwhile, once the eggs are cool enough to handle, shell and rinse them. Dice them up and add them to the potatoes in the bowl. You can slice one to garnish the top.
4). Dice the onion and celery and add them to the bowl.
5). Add the dill pickle (relish), mayonnaise, mustard, and paprika. Mix until well-blended. Add the salt & black pepper to taste.
6). Chill for two hours in the refrigerator. Serve as a side.
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