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Potato Salad
6 potatoes
3 tablespoons white wine vinegar
1 onion, chopped
1 clove garlic, minced
4 sweet pickles, chopped
4 hard-boiled eggs, chopped
1 cup mayonnaise
1 teaspoon salt
1/4 teaspoon paprika
1 dash pepper
1 tablespoon Dijon mustard
In pan with boiling water, place potatoes; cover and cook until
tender when pierced, about 20 to 25 minutes. Drain, cool slightly,
peel and cut into cubes. Add celery, garlic, pckles, eggs and
onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt,
pepper and paprika. Cover and chill 4 to 6 hours or until next
day. Makes 8 servings.
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Potato 37