Doubled recipe for a crowd, using 6-8 med sized russets (peeled/cut/boiled until tender 10min). 3 stalks celery, 1/3 cup diced dill pickles, 2 Tbl diced sweet onions. Made sauce in two batches, with mods: + 1Tbl cider vinegar scant, + 1 tsp sugar, using 1 T mustard. First batch, splash of dill pickle juice. Mix in batch one with veggies, then fold in potatoes. Mix in second batch of sauce, with eye on consistency. Add in chopped eggs. Chill, keep remainder of any sauce to fold in, if salad is a little dry when time to serve.
Was this review helpful?
0 users found this review helpful
Doubled recipe for a crowd, using 6-8 med sized russets (peeled/cut/boiled until tender...