VOTE AT THESE COOKING WEB RINGS
POTATO SALAD 2
INGREDIENTS:
 | 4 1/2 LB Yukon gold potatoes, washed well, skin on |
| 2 1/2 cup chopped celery |
| 1 cup mayonnaise |
| 2/3 cup cider vinegar |
| 1/2 cup finely chopped red onion |
| 1/3 cup sweet pickle relish |
| 3 hard boiled eggs, chopped (see TO BOIL EGGS |
| 2/3 cup Italian parsley, chopped |
| 1/3 cup chopped fresh dill |
| Additional dill sprigs for garnish |
DIRECTIONS: Place potatoes in a pot, cover with water & bring to a boil, reduce to a simmer cooking until potatoes are tender, 25-30 minutes. Drain & allow to cool. In a large bowl combine celery, mayonnaise, vinegar, onion & relish. Cut potatoes into 1" cubes & add to the mixture, stirring gently. Add eggs, parsley & chopped dill mixing gently. Salt & pepper to taste. Cover & refrigerate until cold. Serve with dill garnish.
SERVINGS: 6-8
POTATO SALAD 2