5 Medium Potatos (russets)
1/2 Onion minced (bermuda onion is best)
2 stalks of celery diced
1 large dill pickle minced
3 Eggs boiled and then diced
3/4 cup real mayonaise
2 tsp yellow mustard
2 tsp prepared horseradish
2 tsp vinegar
2 tbsp pickle juice (from your jar of pickles)
1/2 tsp pepper
1/2 tsp Garlic powder
3/4 tsp salt
1/2 tsp Paprika ( I prefer genuine hungarian paprika )
1 tbsp Parsley Flakes
Clean and then boil potatos in skins till soft enough to put your fork thru with relative ease. Cool potatos in cold water in fridge till chilled. Peel potatos and cut into small pieces. add chopped onions, celery, pickle and eggs. Make dressing by combining all other ingredients and mix them well. Combine with potatos and other ingredients folding in dressing carefully so as not to break up potatos. Refrigerate for 8 hours and enjoy!!
For the gourmet version, you may dice 6 strips of bacon and fry till crisp and add to potato salad. Add a tablespoon of the bacon grease to the dressing before combining with potatos. :>)
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