Grantsmanship be damned.

I have two grants going out for June 1, but I suppose I can take 5 minutes and post a yummy new recipe.

I just found this one, and it is yummy and summery, perfect for the holiday weekend!

Dill Pickle Potato Salad
3 pounds potatoes (about 8 medium sized)
6 hard cooked eggs, chopped
3 celery ribs, chopped
6 green onions, chopped
2 medium dill pickles, finely chopped
1.5 cups Mayonnaise
1/4 cup dill pickle juice
4.5 tsp prepared mustard
1 tsp celery seed
1 tsp salt
1/2 tsp pepper

Place potatoes in a dutch oven and cover with water.  Bring to a boil.  Reduce heat, cover and simmer for 20-30 minutes or until tender.  Drain and Cool.

Peel (if desired) and cube potatoes, place in a large bowl.  Add eggs, celery, onions, and pickles.

In a small bowl, combine mayonnaise, dill pickle juice, mustard, celery seed, salt, and pepper.  Pour over potato mixture and mix well.  Cover and refrigerate for at least 4 hours.

Yield: 8-10 servings