Old Fashioned Potato Salad (with a new twist)


  • 4 cups frozen hash browns
  • 1/4 cup chopped celery
  • 2 hard boiled eggs, chopped
  • 2 Tbsp. chopped onion
  • 3 Tbsp. pickle relish
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  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbsp. sweet pickle juice
  • 1/2 Tbsp. mustard
  • salt and pepper


In at least 1 quart boiling water, in covered saucepan, cook potatoes with 1 tablespoon salt until fork tender, about 2 minutes after coming to a boil. Drain well in colander.

In serving bowl combine mayonnaise, sour cream, pickle juice, mustard, salt, and pepper. Mix until well blended. In large bowl combine celery, pickle relish, onions, hard cooked eggs and warm potatoes. Toss lightly. Add dressing. Toss lightly and chill, covered, for several hours. Serves 4-6.

By Robin from Washington, IA


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