Well, we will be in Panama City Beach this time tomorrow. YEAAAAAH! Kevin and I both have been counting down the days till this vacation. We are so ready to get out of town. I thought we were the only ones that felt this way until Ken tried to get me to move the vacation up a week. He's been pretty stressed out with work, so this will be great for him too. So, as of next week, there will not be a new recipe. But the week after, I plan to post my Vegetable Hamburger Stew. This is almost identical to my grandmother's recipe, so it is a family favorite. As for today, here is my Dill Pickle Potato Salad recipe. This is really great to take to a picnic or for a nice summer side dish. Enjoy!!!
Dill Pickle Potato Salad
3 pounds potatoes (about 8 medium), cubed
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1 ½ cups vegenaise (Soy based mayonnaise...you can find this at Publix in the greenwise section or at Village Market)
¼ cup dill pickle juice
4 ½ teaspoons prepared mustard
1 teaspoon celery salt
½ teaspoon pepper
Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool.
Place potatoes in a large bowl. Add celery, onions and pickles. In a small bowl, combine the vegenaise, pickle juice, mustard, celery salt and pepper. Pour over potato mixture; mix well.
Cover and refrigerate for at least 4 hours.
Makes 8 servings.
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