Potato Salad

One of my husbands favorite salads to have with a hamburger, hotdog or ribs is potato salad. So, since this weekend is the celebration of Labor Day and, for many, the signal of the end of summer, I thought I would share this favorite recipe. The recipe is adapted from a Best Foods recipe I found in a magazine advertisement years ago. Blessings...

Recipe:

1 cup mayonnaise (I use lite) thinned with approx. 2 tsps. milk or light cream
1 tsp. fresh lemon juice
1 tsp. wet mustard
1/4 tsp. celery salt
ground black pepper
5-6 medium potatoes, peeled and cooked in boiling salted water until just fork tender. Cool potatoes and cut into small cubes; you should have about 4 cups.
3 tbsps. chopped dill pickle
1 cup sliced celery
1/2 cup chopped onion

1. Place potatoes, dill pickle, celery and onion in salad bowl.
2. Sprinkle vegetables with the celery salt and black pepper; stir to combine.
3. Combine dressing ingredients in a small bowl whisking until smooth. Pour over salad and stir to combine. Cover and refrigerate to blend flavors for about an hour. Taste and adjust seasonings as needed.

Yield: 4-6 servings