Killer Potato Salad
Killer Potato Salad
    Instructions
    1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork but still firm. Drain, cool, peel and dice potatoes into small cubes. Transfer to a large bowl. Add dill pickles, shredded eggs, garlic, celery, red onions, mayonnaise and mustard. Gently stir to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
    Recipe Notes

    All About potatoes – from www.potatogoodness.com Buying: Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration. Storing: Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees such as in the refrigerator, causes a potato’s starch to convert to sugar, resulting in a sweet taste but discoloration when cooked. To avoid discoloration, let potatoes warm to room temperature before cooking. Keep potatoes out of the light. Avoid areas that reach high temperatures like beneath the sink or near ovens or cooktops. Perforated plastic bags and paper bags offer the best environment for extending shelf-life Don’t wash potatoes before storing. Fun Spud Fact: Potatoes are the leading vegetable crop in the US with a total production of 41.3 pounds a year–about 1 million acres of potatoes That’s enough to fill the entire state of Rhode Island with planted potatoes!