August 05, 2016
Comfort Food, Lunch, Salads,
Potato Salad, Vegetables, Potatoes , Jewish, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, July 4th, Labor Day, Potluck, Summer, Hand Mix/Whisk, Refrigerator, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"I love potato salad of every kind! I found this on a site called Jewish World Review: Ess! Ess! Eat! Eat!
(Prep time does not include chill time of anywhere from 30 minutes to several hours or overnight!)"
Boil potatoes until just soft enough for a fork to be inserted. Drain, cool, peel, cut into dice.
Combine potatoes, celery, pimiento, sweet pickles, and onion; chill.
When ready to serve, combine remaining ingredients; toss with chilled potato mixture.
Add a little more mayonnaise if necessary.
Add salt and pepper to taste
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Kick start your day with one of these delicious fruit smoothies.
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...