The lady I got this recipe from used a small ice cream scoop to dip these out and place on cookie sheet…about 6 cookies on a sheet. She then sprinkled granulated sugar on them prior to baking. She used “Mexican Vanilla”…this gave the cookies a slight cinnamon flavor in my opinion so to achieve this I add 1/8 teaspoon cinnamon to my dough.

If you use russet baking potatoes you can dice or corsley mash. If you use red skinned or Yukon gold potatoes, you need to dice and NOT mash. Millie preferred the red skinned potatoes, I like the russet.
You can also use diced or green onions in this, but mother always said that the potato salad would spoil much easier if there were onions in it…something about chemical reaction with mayo/eggs/onion.

Don’t tell your guests what’s in the crust. Make them guess.
Put the pretzels in a big plastic baggie and crush with a rolling pin.

This one is great! I think it is better than the Strawberry Pretzel Salad in this book.

This is sometimes called “WATERGATE SALAD”.

Haven’t tried.

I obtained this recipe in high school “Home Ec” class back in the 1960’s. It is really good and I have never seen or tasted anything like it!

Haven’t tried.