The recipe Human Resources would like to share for the month of April was submitted by:

Daniel Adler - User Support Services

Dan’s Potato Salad (Appetizers/Beverages, pg. 9)

6 potatoes

6 eggs

1 c. chopped celery

1 c. mayonnaise

3 dill pickles, diced

4 Tbsp. pickle juice

3 Tbsp. brown mustard

1/2 tsp. salt

1/2 tsp. white pepper

1/2 tsp. garlic salt

Cut potatoes into bite-sized chunks and boil until tender enough to pierce easily with a fork and drain. Hard boil eggs. Cool both, eggs and potatoes. When eggs are cool, peel and dice them (don’t mash them). Mix all ingredients together in a large bowl. Refrigerate (covered) until ready to serve. Enjoy!!