Submitted By: Mary Kolling
Prep. Time: 0:30
3 Tbls. all-purpose flour
2 Tbls. ground mustard seed
1 tsp. celery seed
OR 1/2 tsp.
ground celery seed
24 oz. jar dill pickles - juice from jar only
1/2 cup mayonnaise - low-fat okay
6 med. potatoes - peeled, cubed, boiled
4 hard-boiled eggs - peeled, quartered
1/2 cup sliced
-Combine egg yolks, flour, mustard, paprika, celery seed, and juice from
pickle jar in saucepan.
-Bring to a boil, then remove from heat.
-Stir mayonnaise into saucepan and set aside mixture.
-Combine potatoes, eggs, celery, and onion in large bowl.
-Pour hot mixture into bowl.
-Toss, cover, and refrigerate.
Make It A Meal: Serve with
and Grilled Garlic Asparagus
Other Potato Salad recipes on this site:
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