I love picnics and parties especially when I am invited to a friend’s home that I know will be serving potato salad. I have one friend who has the best potato salad recipe and whenever she serves it up I always have seconds.

Ingredients

• Potatoes, 3 pounds (red, white, or the best Yukon Gold)
• Green Onion, 3 stalks
• Sweet Pickles, 1 cup diced
• Eggs, 5 hard-boiled
• Mayonnaise, 1 cup
• Dijon Mustard, 2 tablespoons
• Sour Cream, ½ cup
• Celery, ½ cup chopped
• Salt, 1 teaspoon
• Pepper, ½ teaspoon
• Paprika
• Black Olives, 10
• Parsley

Instructions

1. Boil potatoes in salted water until they are tender, about 15 minutes. Drain and cool.
2. Dice sweet pickles, chop green onions and celery. Cut eggs into 1 inch pieces. Cube potatoes when cooled. Place eggs and potatoes in a large bowl.
3. With a medium bowl, stir sweet pickles, onions, celery, mayonnaise, mustard, sour cream, salt, and pepper together. Pour this mixture over the potatoes and eggs, and then toss gently ensuring that they are well coated.
4. Cover the bowl and refrigerate for at least 2 hours.
5. Sprinkle potato salad with paprika before serving. Garnish with olives, some slices of hard-boiled eggs and a sprig of parsley.

The secret to a fantastic potato salad is to let it stand by refrigerating it for 24 hours. This will give the salad a chance to semi-solidify and the flavors to combine. Try it; your friends will rave over your potato salad recipe.