POTATO SALAD
19 ounces cooked potatoes, cubed
4 boiled eggs, chopped
3 tablespoons Duke's mayonnaise
3 tablespoons Kraft light mayonnaise
4 tablespoons sweet pickle relish
chopped onions, to taste
1 teaspoons sugar
splash vinegar, optional
salt and pepper, to taste
Boil the potatoes whole and unpeeled until tender or make in the instant pot. Place cooked potatoes in a bowl of ice water until cool enough to handle then peel and cube. Mix everything together and taste to adjust any of the ingredients. I use a splash of vinegar if it tastes a bit too sweet. It's totally optional. Makes 9 servings.
Per 1/3 cup: Blue (4) Purple (2) Green (5)
19 ounces cooked potatoes, cubed
4 boiled eggs, chopped
3 tablespoons Duke's mayonnaise
3 tablespoons Kraft light mayonnaise
4 tablespoons sweet pickle relish
chopped onions, to taste
1 teaspoons sugar
splash vinegar, optional
salt and pepper, to taste
Boil the potatoes whole and unpeeled until tender or make in the instant pot. Place cooked potatoes in a bowl of ice water until cool enough to handle then peel and cube. Mix everything together and taste to adjust any of the ingredients. I use a splash of vinegar if it tastes a bit too sweet. It's totally optional. Makes 9 servings.
Per 1/3 cup: Blue (4) Purple (2) Green (5)
