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PIEDMONT POTATO SALAD

Serves 12

3 pounds of new red potatoes, cleaned
Salt and pepper, to taste
6 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup chopped sweet pickle
1/2 cup sweet pickle juice
1 chopped onion
2 cups mayonnaise
1/4 cup prepared mustard
 

Cooking Directions

Cook potatoes in boiling water until tender; drain and cool, dice into large mixing bowl and season with salt and pepper.

Add chopped eggs, celery, sweet pickles, sweet pickle juice, onion, mayonnaise and mustard.

Stir together to combine well, cover and refrigerate overnight.

Serving Suggestions
Make the night before to allow the flavors to marry.
 

Nutrition Facts
Calories 424 calories; Protein 6 grams; Fat 32 grams; Sodium 529 milligrams; Cholesterol 128 milligrams; Saturated Fat 5 grams; Carbohydrates 29 grams; Fiber 3 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com