Springtime Potato Salad
Taste of Home
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Traditional potato salad gets fun flavor from sweet pickles and a hearty crunch from celery and radishes in this recipe. I'm especially fond of the creamy dressing. —Ellen Benninger, Stoneboro, Pennsylvania
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 6 cups diced peeled cooked potatoes
- 4 hard-cooked eggs, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped sweet pickles
- 1/3 cup chopped onion
- 1/3 cup chopped radishes
- 1/2 cup mayonnaise
- 3 tablespoons sugar
- 1 tablespoon vinegar
- 1 tablespoon milk
- 1-1/2 teaspoons prepared mustard
- 1/2 teaspoon salt
- Paprika, optional
Directions:
In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired. Yield: 8-10 servings.