Egg-Pickle Potato Salad (as printed in book)
"Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 finely chopped scallions, 1 finely chopped celery stalk, 3 chopped hard boiled eggs, 1/2 cup finely chopped red pepper, 1/4 cup diced pickles with 1 tablespoon of pickle juice and1 tablespoon each Dijon mustard, 1 teaspoon sugar, and salt. Toss with the potatoes."
Passionately Artistic Fit and Fabulous Friday Di's Kitchen-a Seasonal Event