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Helen's Potato Salad Recipe

Potato Salad Looking Good

8 large
1 1/2 cup
2 tablespoon
2 tablespoons
1/2 cup
1 cup
hard boiled eggs
sweet pickle juice
sweet pickles, chopped
green onions, chopped

salt and pepper to taste
paprika, optional

Recipe Container Type: Salad serving bowl

Potato Salad Directions

Peel the potatoes, then cut into halves or quarters.
Place potatoes into a saucepan, cover with water and bring to a boil over high heat.
Reduce heat and cook on medium low heat until potatoes are tender. In the meantime boil eggs to hard boiled.

Peel and chop eggs into large salad mixing bowl.
Add cooked diced potatoes.
In a small bowl combine the mayonnaise, sugar, pickle juice, chopped pickle and onion.
Mix potato salad well, season with salt and pepper to taste.
Cover Helen's potato salad and refrigerate for several hours or overnight.
Add more mayonnaise if necessary.
Sprinkle potato salad with paprika if desired.

Recipe Serves: 10 – 12

E-mail This Free Recipe Helen's Potato Salad Recipe 

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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