Ellen In Amerika!

These are very “general” directions. I don’t ever measure so once you make it; you can change things up and add more or less of what you guys like or don’t care so much for. The photo is not mine. It looks close but I don’t use nearly that much paprika and I spread egg slices on the top.

Potato Salad: a la Joy

Ingredients:

• 10 large potatoes: Scrub and wash skins and boil slowly till done. You don’t want them splitting and coming apart so watch carefully.
• ¼ cup of the pickle juice
• half a large jar of Real Mayo
• A couple of squirts of mustard
• 8 boiled eggs
• 1 large onion
• 2-3 stalks celery
• 6-10 radishes
• I used Gedney baby dills but you can use what you want. 6-8 pickles cut up very small.
• Salt and pepper to taste
• Paprika powder

Directions:

1. ¼ cup of the pickle juice, half a large jar of Real Mayo. A couple of squirts of mustard. Just enough to make it a very VERY light yellow. 8 oz heavy whipping cream. Stir this all together as fast as you can. The lighter you get it the lighter it will be in the salad. I’ve used my beaters on it.
2. Peel and cut the potatoes, the onion, the radishes, the celery and 6 of the 8 boiled eggs.
3. I also like to make this a day before we want it. The longer and colder it gets, the better it seems to taste.
4. I keep a few eggs and slice them at the last minute and put over the top and give it a few sprinkles of paprika powder.

Enjoy!

Source: Joy Erickson

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