Ingredients

How to make it

  • Cook potatoes until done and drain. Mash lightly and let cool then cover and refrigerate until cold.
  • Dice pickles and absorb liquid and cover in small bowl and refrigerate. This is so the salad won't weep. Dice tomato or tomatoes and absorb extra liquid with paper towel. Slice and chop onions and cover and refrigerate. Cube cheese and cover and refrigerate. I separated the potatoes into two bowls. More for my HB.
  • Rita' Version
  • Remove bowl of potatoes from fridge gently mix in approx. 1 chopped onion, 1 or 2 chopped eggs, cheese cubed a large handful or so. Add tomatoes and pickles and then add mayo or Miracle Whip with mustard mixed in. Be careful to add a bit at a time you don't want it sloppy. Salt and pepper to taste. Slice or make deviled eggs for top and shake some paprika on top. Serve immediately or cover and refrigerate. It will last up to two days or more.
  • My Version
  • Remove bowl of potatoes from fridge gently mix in approx. 1 chopped onion, 1 or 2 chopped eggs, add a bit of cubed cheese and chopped onion. Add mayo mixed with mustard a bit at a time until it it just lightly coated. Add sliced avocados tossed in lemon juice on top with black olives. You could also add sliced or deviled eggs which I did. Serve immediately or this can be refrigerated for a few hours and if avocados are mixed in they won't turn dark.

Reviews & Comments 2

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  • NPMarie 12 years ago
    Joce, I just love the ingredients in this,,bookmarked to try soon!
    Was this review helpful? Yes Flag
  • mrpiggy 12 years ago
    Geez, thats pretty
    Was this review helpful? Yes Flag

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