This Month's Texana Recipe Potato Salad
The perfect barbeque side dish.
6 russet potatoes
3 hard-boiled eggs
2 stalks of celery
1 4oz jar pimentos
2-3 dill pickles
1/4-cup pickle relish
½ cup mayo or miracle whip
1 tbsp. mustard
Salt & pepper
1) Peel, cut and boil potatoes in lightly salted water until soft, about 15 minutes.
2) Cut up hard-boiled eggs, celery, and pickles.
3) In a large bowl combine potatoes, eggs, celery, pimentos, pickles, pickle relish, mayo or miracle whip, mustard, and a splash or vinegar.
4) Stir ingredients until thoroughly combined. Salt and pepper to taste.
5) Sprinkle paprika on top.
Recipe from the kitchen of Irene Kinnison.