Potato salad from justin wilson

Yield: 1 Recipe

Measure Ingredient
5 pounds Potatoes, peeled and cooked
1 cup Dill pickles, chopped
1 cup Sweet pickle relish
1 cup Black olives, chopped
1 cup Stuffed green olives, choppd
6 Hard boiled eggs, chopped
1 cup Mayonnaise
2 tablespoons Horseradish sauce
2 tablespoons Olive oil
1 teaspoon Salt
½ cup Piquante sauce

Beat mayo, horseradish sauce, olive oil, salt and piquante sauce.

Mix all other ingredients in a large bowl and then mix in the sauce. Note that the potatoes should be broken into chunks by the spoon that you are mixing with. Justin seemed to think that it was important to not cut the potatoes, just to break them up as you are mixing.

From Justin's TV cooking show and I think he said that the recipe was in his book "Easy Cooking".

Tom Greaves

Posted to CHILE-HEADS DIGEST by tgreaves@... on Feb 17, 1999

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