Cooking with Angie: Angela's favorite potato salad

Angela's Cafe
1530 S. Austin St., Denison

Angela's favorite potato salad
2 pounds Yukon Gold potatoes, scrubbed
4 boiled eggs
6 stalks celery, chopped
1 small white onion, chopped
2 large dill pickles, chopped
salt and pepper to taste (I start with 1 teaspoon each but usually add about 1/2 more salt)
1 1/2 cup real mayonnaise
1/3 cup yellow prepared mustard
1/4 cup sugar
3 tablespoons dill pickle juice

Place scrubbed potatoes in large pot completely covered with cool water. Bring to boil and cook until done (test with fork) not overcook. Cool potatoes. Refrigerate the potatoes for about an hour. When cold, cut potatoes into small cubes (about 1/2 inch). Place cubed potatoes in large mixing bowl.
While potatoes are boiling mix dressing. This gives the sugar time to dissolve in the mixture.
To the potatoes add celery, pickles, grated eggs, and onion. Add salt and pepper. Mix the dressing with the potato mixture.
Refrigerate...It gets better with age and will keep up to 3 days if kept cold.

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