ANN’S POTATO SALAD

ANN’S POTATO SALAD


6 medium-size baking potatoes, peeled
8 small sweet pickles, finely shredded
4-6 hard-cooked eggs, finely shredded
1 medium onion finely chopped
1 stalk celery, finely chopped
1 carrot scraped and finely shredded


Cook potatoes in boiling salt water to cover 25 minutes or until tender, drain and cool slightly. Shred potatoes. Combine shredded potatoes, pickles, eggs, onion, celery, and carrots in a large bowl. Stir gently. Add dressing and toss gently.


Yield: 8-10 servings.


DRESSING:

1 cup mayonnaise
1 tbsp. vinegar
3 tbsp. pickle juice
½ tsp. sugar
1/8 tsp. paprika
dash freshly ground pepper

Combine all the ingredients in a bowl stir well.