From the Spindletop International Cooks Cookbook: Potato Salad

Posted June 24, 2019

Potato Salad


2 pounds of baking potatoes

1 cup celery, chopped

1/2 cup chopped bread-and-butter pickles plus 1 dill pickle

3 hard-boiled eggs, cut fine

2 teaspoons salt

1/2 teaspoon pepper

1 cup onion, chopped fine


2/3 cup mayonnaise

1 tablespoon bread-and-butter pickle juice

1 teaspoon mustard, full

2 teaspoons sugar, level

1 tablespoon vinegar


Boil potatoes in jackets (skin) until fork tender. This takes about 30 minutes for small potatoes and about 40 minutes for larger ones. Peel potatoes, cut up and mix with ingredients. Mix dressing mixture and pour over salad. Sprinkle with paprika over top for color.

Serves 6-8