Ingredients:
Cooked potatoes
Diced Beet Pickled Eggs
Mustard
Diced Butter Pickles or Relish
Pickle Juice or ACV
Sour Cream
Cane sugar/Cream of tartar to taste
Salt to taste
I thought I had posted this a while ago, I guess it got lost in the shuffle.
I know I used a Russet type potato and adding the pickle juice gave it the right moistness.
Adjust proportions to your personal tastes...I kept adding stuff until it tasted "right"....and I can't remember what I did anyway.....
My dad is forever pickling eggs in various concoctions. I'll have to tell him to add the eggs to potato salad. I like that your beet pickled eggs give color as well as flavor.
ReplyDeleteThanks for linking up!
I've had recipes that I thought were already posted too, then I have to get it done quickly as someone is usually wanting it. Thanks for sharing on Hearth & Soul Hop. :)
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