Pop’s Potato Salad
David and Pop (August 1989)
4 potatoes
2 eggs
½ stalk celery, chopped
¼ cup chopped dill pickles
¼ cup chopped green pepper
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, pickles and peppers. Mix together mustard, mayonnaise,
salt and pepper (I add a little sugar and pickle juice). Gently fold into potato mix. Sprinkle a little paprika on top, cover and refrigerate.
2 eggs
½ stalk celery, chopped
¼ cup chopped dill pickles
¼ cup chopped green pepper
2 tablespoons prepared mustard
1/2 cup mayonnaise
salt and pepper to taste
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
In a large bowl, combine the potatoes, eggs, celery, pickles and peppers. Mix together mustard, mayonnaise,
salt and pepper (I add a little sugar and pickle juice). Gently fold into potato mix. Sprinkle a little paprika on top, cover and refrigerate.