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La Belle Cuisine
Mary Margarets Favorite Potato Salad
6 medium new potatoes
1/2 cup chopped celery
1/2 cup chopped sweet pickle
1/2 cup chopped sweet red onion
1/4 cup vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons sweet pickle juice
Chopped fresh parsley leaves
Sliced hard-boiled eggs
Cook the potatoes in boiling water to cover about 30 minutes or
tender. Drain well; cool. Peel the potatoes and cut them into cubes.
potatoes in a large bowl with the celery, sweet pickle, and
onion; toss lightly. Combine
the vinegar with the sugar, salt, and pepper.
Stir until the sugar and salt are dissolved.
Pour over the potato mixture
and stir to coat the vegetables. Refrigerate.
Combine the mayonnaise, mustard, and sweet pickle juice, stirring
Pour over the potato mixture and stir to coat the vegetables. Chill the
Serve in a large bowl lined with leaf lettuce and garnish with
parsley. Top with sliced hard-boiled eggs and pimiento strips and
paprika. Serves 6.
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