July 2014:  Picnic Potato Salad

Picnic Potato Salad

10 medium red potatoes, peeled
2 hard boiled eggs, diced
3 stalks of celery, diced
1 green bell pepper, diced
1 dill pickle, diced
1 teaspoon yellow mustard
2 - 3 tablespoons mayonnaise

Boil potatoes until done (but not so soft that they fall apart).  Drain and cool in refrigerator.

Chop cooled potatoes into one-inch square pieces and put in a big mixing bowl.  Add the remaining ingredients and mix.

Place the potato salad in a serving bowl.  Cover and refrigerate at least two hours.  Sprinkle lightly with paprika before serving.


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