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I have been eating this potato salad for as long as I can remember. You can find potato salad at every family event that happens during the hot months of Texas. Everyone in the family loves it and they expect it at BBQs, July 4th, family reunions or just a summer get-together.
1. Peel potatoes. Cut into chunks and boil in salted water until fork tender.
2. While potatoes are boiling, chop the onions and pickles.
3. Drain potatoes and place in a large bowl. Add pickle juice, milk, butter and mix with a hand mixer until there are no longer any chunks of potato. You can add a little more milk or pickle juice if you need to, but add only a little at a time.
4. Add the mustard, mayo, pickles, onions and eggs. Stir gently until everything is combined. Add salt and pepper to taste. Refrigerate until cold or eat at room temperature.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!