Monday, July 3, 2017

Casey's Potato Salad

6 Russet Potatoes
6 Red Potatoes
6 Hard Boiled Eggs rough chopped
3 Dill Pickles diced into bite size pieces
1/3 Cup Vinegar
1 TBS Mustard
Best Food Mayo

Cut red potatoes in half, cut russets to similar size boil until tender. Peel russets and cube all potatoes into bite size pieces. Mix Vinegar, mustard, mayo, salt and pepper and pour over potatoes and stir well. Add pickles and eggs and mix well. Chill.

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