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Potato Salad



10 large red potatoes
5 large sour pickles,
diced (or 2 cups diced)
1 small red onion,
1 small carrot, finely
grated or diced

This is the ultimate make-once,eat-two-to-three-times mother’shelper salad. It’s wonderful the first night just the way it is. The
next night, it’s terrific as a side dish, with some chopped red and green peppers tossed in. If there’s
some left over after that, add achopped hard-boiled egg for a light but nutritious lunch.


  1. Wash potatoes, scrubbing clean. Place in a large pot; fill with water to just cover potatoes. Bring to a boil over high heat. Cook overhigh heat, maintaining a rolling boil, for 30 minutes or until potatoes are fork tender.
  2. Drain potatoes; peel and cool slightly. Cut into cubes and place in a large bowl.
  3. Add pickles, red onion, and carrot to bowl. In a separate small bowl, mix together dressing ingredients. Pour dressing over vegetables, tossing gently until well coated.

“I just can’t make enough of it” is the comment I get time and time again after sharing this recipe. The pickle juice in the dressing makes a world of difference. Try it, you’ll see what I mean.