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and now for some salad. . .

When I worked at Outpost, this was everyone's favorite potato salad recipe.

Margaret's Potato Salad

5 lbs red potatoes, cooked and cubed
1 cup green onions, chopped
1/2 to 3/4 cup diced Kosher dill pickles
1/4 cup minced parsley
1 tsp celery seed
1 clove garlic, minced
FF Nasoynnaise to taste or any FF mayo
1-1/2 tb dill weed
1 tsp black or white pepper
yellow mustard to taste (optional)

1. Cook the potatoes. Drain and let cool. 
2. While the potatoes are cooling, chop the onions and pickles, mince the
parsley and garlic.
3. When cool enought to touch, cube the potatoes into a large bowl. (You can
peel them if you wish, but it is not necessary.) 
4. Sprinkle the garlic, pickles, onions, and parsley, salt & pepper, celery
seed, and dill weed over the potatoes and mix in well. Add Nasoyannaise and
mix in well.
5. Enjoy!
Jan Bennicoff