Serves: 5
Total Calories: 492
Cook whole potatoes in a large pot of water. While potatoes are cooking, cover eggs with water in a small pot and cook over medium heat until boiling. When they start to boil set the timer for 12 minutes. When the potatoes are cooked, they will feel soft when you stick a fork into them, run thm under cold water to cool. When they are completely cooled soad them in vinegar (about 5 minutes on each side). Cube potatoes and put them in a large bowl. When eggs are completely cooled, chop and add to potatoes. Add everything else but the milk. Add milk to thin and blend.
This Potato Pickle Salad recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
