Old-Fashioned Potato Salad
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4 cups frozen hash browns
1 tablespoon salt
1 quart boiling water
1/4 cup mayonnaise
1/4 cup dairy sour cream
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sweet pickle juice
1-1/2 teaspoons prepared mustard
1/4 cup chopped celery
3 tablespoons diced sweet pickles
2 tablespoons chopped onion
2 hard-cooked eggs, chopped
Cook potatoes in the boiling water with the 1 tablespoon of
salt added, covered, until fork tender. Drain. Combine the
next 6 ingredients. Mix till smooth. Add next 4 ingredients
and the warm potatoes. Toss lightly. Cover and refrigerate for
several hours.
This potato salad has a
very mellow taste. It's my favorite! My family prefers more
mustard.
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Source: Nancy Carol Elder
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