Classic Potato Salad
- 5 pounds russet potatoes
- 4 bunches of green onions white and green part, sliced thinly
- 1/2 bunch parsley chopped finely
- 1/3 jar Del Monte Sweet Pickles chopped finely
- 1 doz hard boiled eggs chopped.
- Salt and pepper to taste
Peel potatoes a cut them into even sized pieces. Boil in salted water until done.
Chop the parsley, pickles and eggs in the food processor (or by hand)
Place the onions, pickles, parsley and eggs in a large bowl.
After draining the cooked potatoes, immediately put them in the bowl. Mash the potatoes until they are broken up into small chunks. (This is where I use my hands)
Add salt and pepper, mayonnaise and pickle juice to taste
Serving: 1g | Calories: 103kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 36mg | Potassium: 413mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg