Picnic Potato Salad


  • 5 lb. medium red potatoes, halved
  • 5 hard cooked eggs, chopped
  • 1 celery rib, finely chopped
  • 1/2 medium onion, finely chopped
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  • 1 1/2 cups mayonnaise
  • 1/4 cup sweet pickle relish
  • 3 Tbsp. sugar
  • 2 Tbsp. dried parsley flakes
  • 2 tsp. prepared mustard
  • 1 tsp. salt
  • 1 tsp. cider vinegar
  • 1/8 tsp. pepper


Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain and cool. Cut potatoes into 3/4 inch cubes. In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

By Robin from Washington, IA


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