Pam's Potato Salad
Amanda
ingredients
- 2 1/2 lbs Medium Potatoes, boiled
- 6 Green Onions, including tops
- 4 Hard Boiled Eggs
- 12 Slices Bacon, crisp
- 1 Cup Dill Pickle Relish
- 1 Jar (4 oz) Pimentos
- 1 Cup Celery, chopped
- 1 1/2 Cups Mayonnaise
- 2 Tsp Mustard
- 1 Tbsp Dill Pickle Liquid
- 1 Tbsp Horseradish
- Salt and Pepper
directions
Cube potatoes. Put in a large bowl with onions, eggs, bacon, and pickle relish. Combine mayo, mustard and pickle juice. Add to potato mixture and mix together. Season to taste. Garnish with onion tops and paprika. Cover and refrigerate for at least 4 hours.
Source: Pam Temple
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