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“Summertime cold potato salad!”
READY IN:
40mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place whole unpeeled potatoes in a large saucepan. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle.
  2. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
  3. In a small bowl combine mayo, mustard, pickle juice & celery salt or other seasonings you like I add salt & pepper.
  4. In a large bowl, combine potatoes, pickles, bacon & sauce mix. stir to blend. Cover and refrigerate until serving time.
  5. Serves 10 to 12.

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