Sherri's Potato Salad

"This is my Mom's recipe-or at least as close as I can get it for now! Use the following as a guideline-add as little or as much of an ingredient as you like, you will love it. Mom used red potatoes because they hold-up well and I like them because you don't have to peel them unless you want. Also, this is a crunchy salad and not sweet. It really is best if you can chill overnight which makes it a great make-ahead dish. We always have potato salad at family gatherings and holidays- a real crowd pleaser but you can certainly make for 2 very easily. Cooking time is minimum chill time. Hope you enjoy it as much as I do!!!"
 
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Ready In:
2hrs 30mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • While potatoes and eggs are cooking, chop and mix together all other ingredients.
  • Add diced potatoes and eggs while still warm. (Will absorb the flavors better but of course this isn't necessary.).
  • Cover and chill for at least 2 hours-the longer the better! Let the flavors blend and then adjust seasoning if needed.
  • Sprinkle paprika (or black pepper) for garnish when serving.

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