Picnic Potato Salad

Pity the poor fellow at the end of the serving line who misses out on the potato salad, one of the most anticipated dishes at any picnic. With so many variations of potato salad around, everyone seems to have a favorite style. This recipe, a familiar and popular standard, calls for hard-cooked eggs, onion, celery, dill pickles and mayonnaise. Serve it well-chilled, perhaps setting the salad bowl into a large bowl of ice for the best flavor, freshness and safety.

Makes 10 servings (1/2 cup each)



1. Place potatoes in a large pot and fill with cold water. Add salt, if desired. Bring to a boil. Simmer for 10 minutes or until potatoes are fork-tender. Drain well. Transfer to a large bowl and let cool for 10 minutes. Stir in eggs, onion, celery and pickles.

2. In a small bowl stir together mayonnaise, mustard, pickle juice, salt and pepper. Fold into potato mixture. Cover and refrigerate at least 8 hours.

Nutrition Per Serving

150 Calories, 8g Fat, 1.5g Saturated Fat, 0g Trans Fat, 70mg Cholesterol, 300mg Sodium, 17g Carbs, 1g Fiber, 2g Sugar, 4g Protein. Daily Values: 4% Vitamin A, 30% Vitamin C, 2% Calcium, 6% Iron,
© 2016 Marsh Supermarkets, Inc.