Potato Salad Recipe
Everyone has his or her own favorite
potato salad recipe and we are no
exceptions.  We recommend not
peeling the potatoes.  It’s easier,
more nutritious and enhances the
flavor.  Occasionally, we include a
small amount of onions but prefer
fresh chives.  If you wish to
experiment, you might add 2-3 hard
boiled eggs, ½ diced red bell pepper
or pimento, or even a tablespoon of
curry and/or thyme.
Ingredients:
  
New Potatoes or Red Potatoes
 5 pounds quartered
Bread and Butter Pickles
 1-1/2 cups        
Fresh Chopped Chives
 1 cup (or more)
Dijon Mustard
 1 heaping tablespoon
Mayonnaise
 2 heaping tablespoons
Small Onion (optional)        
 1/2 finely diced
Salt
 1 teaspoon        
Pepper
 1 teapoon
1. Bring the potatoes to a boil, reduce, and
simmer uncovered  for only 10 minutes.  Rinse
twice with cold water.

Coarsely chop bread and butter pickles.
 2.  Carefully combine all ingredients.
Refrigerate for at least one hour before serving.
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© 2004 David G. Blackburn
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