Chuck Wagon Recipe

LBJ Potato Salad

1915 LBJ cowboy LBJ circa 1915

10 lb. bag of potatoes
1 Tbsp. salt
1 cup celery, chopped
1 cup dill pickles, chopped
1 medium onion, chopped
1 large jar pimentos, chopped
3 Tbsp. mustard
¼ cup sugar
Hellmann’s mayonnaise
Parsley

Peel potatoes and cut into chunks. Place in a large pot and cover with water,   add salt and bring to a boil. Cook until tender but be careful not to   overcook. Immediately drain and cool potatoes. To the cooled potatoes add   celery, dill pickles, onions, pimentos, mustard and sugar. Mix with enough   Hellmann’s mayonnaise to reach desired consistency and taste. Add additional   salt, if desired. Garnish with parsley.

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