Serving up some Sweet & Spicy!

Pickle Peeps!!!  It's almost time to bid Big Tex adieu.  We're sampling pickles today at the State Fair of Texas, and our last sampling at the Food & Fiber Building will be Saturday from 10 am until noon.

Wow!  What a pickle pleasure to meet all our pickle peeps, and we want to give a shout out to the newest in a pickle converts!  You know who you are ... those peeps that stopped by to say, "Hey" and left saying, "Hurrah give me some more!"  Well, there will be MORE in a pickle Originals at the November 4th 16th Annual Farmer's Market Friends Hoedown in Dallas.  Keep checking our blog for more information.  And of course you can buy online at inapicklefoods.com anytime.  James will even deliver to your front door if you live in Fort Worth!

Well, got to get back to samplin' ... we'll leave you with a little pickle chip of a recipe that Karen finds to be a Sweet & Sassy delight!

SWEET AND SASSY in a pickle POTATO SALAD

Ingredients:
2 lbs of red new potatoes, cubed (unpeeled)
4 hard boiled eggs
2 celery stalks, diced
1/4 cup of in a pickle Original pickles and peppers chopped
1/4 cup of yellow mustard
1/4 cup of mayonnaise
1/2 tsp paprika
1 TLBS in a pickle Original pickle juice
Salt and pepper to taste

In a large pot, cover potatoes with cold water, bring to a boil and cook until tender, about 15 minutes.  Should be fork tender.

While potatoes are boiling, chop the following:  celery, pickles, and peppers.

In a medium pot, place your eggs in the pot and cover with water.  Bring the water to a boil.  Boil for 10 minutes.  Remove from burner and run cool water over eggs, peel and chop.  I use the whites and the yolks.

Drain potatoes and rinse in cold water.  Let cool in the refrigerator for 30 minutes.

After potatoes have cooled, gently stir in the mustard and mayonnaise into the potatoes.  Add rest of ingredients.

Let cool in fridge for an hour. 
Garnish with paprika.
Great the day of... or even better the next day!
Serves 4 - 6

Enjoy!