Ingredients

• 2 pounds tiny new red potatoes, scrubbed and quartered
• 1 teaspoon salt
• 1 1/2 cups mayonnaise or salad dressing
• 2 teaspoons white vinegar
• 2 teaspoons yellow mustard
• 1/2 cup sliced celery
• 1/4 cup sliced green onions
• 1/4 cup chopped Dilled Quick Pickles or dill pickle relish
• 2 tablespoons snipped fresh parsley
• 2 tablespoons prepared horseradish
• 4 hard-cooked eggs, chopped
• 4 slices bacon, crisp-cooked and coarsely crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Lettuce leaves (optional)

Preparation

1. In a large saucepan combine potatoes, the 1 teaspoon salt, and enough water to cover.
2. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or just until tender.
3. Drain well; let cool slightly.
4. Meanwhile, for dressing, in a large bowl stir together mayonnaise, vinegar, and mustard.
5. Stir in celery, green onions, pickles, parsley, and horseradish.
6. Add potatoes, eggs, bacon, the 1/2 teaspoon salt, and the pepper. Toss gently to coat.
7. Cover and chill for 6 to 24 hours before serving.
8. To serve, if desired, line a serving bowl with lettuce leaves; spoon potato salad into bowl.

Dilled Quick Pickles

Ingredients

• 1 1/2 pounds 4-inch pickling cucumbers, stems removed and cut into quarters
• 1/3 cup thinly sliced halved red onion
• 6 sprigs fresh dill
• 6 cloves garlic, thinly sliced
• 2 teaspoons coriander seeds
• 2 teaspoons whole black peppercorns
• 2 teaspoons celery seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon crushed red pepper (optional)
• 1 3/4 cups water
• 1 1/3 cups white vinegar
• 1 tablespoon sugar
• 1 tablespoon salt

Preparation

1. Pack cucumbers, onion, dill, and garlic into two sterilized pint canning jars.
2. Divide coriander seeds, peppercorns, celery seeds, mustard seeds, and crushed red pepper (if using) evenly between the jars.
3. In a small saucepan combine the water, vinegar, sugar, and salt; bring to boiling.
4. Divide hot mixture evenly between jars, pouring it slowly over the cucumber mixture.
5. Secure lids and store in refrigerator overnight or for up to 1 week before serving.