
Here's the recipe for:
"Everything But the Kitchen Sink Potato Salad"
3 lbs. - Potato's, peeled, scrubbed and chopped and cooked til tender
2- Hard Boiled Eggs, chopped
1- Medium Green Bell Pepper, chopped
1- Small Cucumber, peeled, seeded and chopped
1/4 cup - Cider Vinegar
Squirt - Prepared Yellow Mustard
1 cup - Mayonaise
1/2 cup - Sour Cream
1 tsp. - Dill Weed
Add in any, or all, of the items below:
Handful of Alfalfa Sprouts
Diced Carrot
Minced Celery
Fresh Peas (Raw or steamed)
Lightly Toasted Cashews, chopped
Lightly Toasted Pecans, chopped
2-3 tblsp. Sesame Seeds
Dill Pickle, chopped
Diced Onion
Crumbled Crisp Bacon
Olives (Ewwww Yuk), chopped
Mix together, gently. Cover and refrigerate. You may need to add more mayo. Adjust to taste with salt and pepper. Garnish with any or all of the following:
Paparika
Grape or Cherry Tomato's
Green Bell Pepper Rings
Grated Carrot
Crumbled Crisp Bacon
French's Onion Rings
Sliced Olives (Ewwwww Yuk)
Use your imagination - add anything that your family likes! More mayo. Less Mayo. Leave out the vinegar. Add more vinegar. Skip the sour cream. Use sweet pickle relish. Leave out the pickle. Use thawed frozen peas, instead of fresh peas.
The world is your oyster - but PLEASE - don't put oysters in this!