Potato Salad

This classic redskin potato salad is the perfect addition to any summer picnic menue. It is very versatile and easily made to your tastes.

Why I love this potato salad

I grew up eating my mommas tater salad.  It was at every family get together, every church picnic, every picnic at the beach.  It’s easy to make and there is nothing unusual on the list of ingredients, I think that’s why my mom always made it, because she always had everything on hand. I have tried many different potato salad recipes over the years but I always come back to this one.  I actually think my mom used dill pickles but I found that I like the kick of spice and sweetness that the sweet and spicy pickles give this salad.  

The perfect accompaniment to fried chicken, hotdogs, hamburgers, ribs, steak, grilled chicken, pbj, cereal (well maybe the last two are a stretch) the list goes on and on. No picnic is complete without this potato salad.

Be sure to taste this salad as you are making it, adjust seasoning as you go, add more dill, or more pepper, more salt is always good!  As always make it your own! Potato salad will last up to four days if properly refrigerated. Be sure to always keep potato salad in a ice bath or insulated bowl if you have it outside on a hot day. Keep in an airtight container and return to refrigeration as soon as people are done eating.

I’ve got a few more summer time recipes lined up for you so ya’all come back now ya’ hear!  If you never want to miss a new recipe you can subscribe to the E2g newsletter via email!! See ya soon! Sheila

Potato Salad

Classic Potato salad with red skin potatoes a

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Ingredients

  

• 2 1/2-3 pounds of small Red Potatoes washed
• 3 hard-boiled Eggs
• 1/3 cup chopped Red Onion
• 2 stalks Celery diced
• 1/2 cup chopped Sweet and Spicy Pickles home canned or the Famous Dave’s brand
• 1-2 tablespoons Pickle Juice
• 1/2 cup Mayonnaise
• 1 tblsp stoneground mustard
• 1 tablespoon fresh chopped Dill
• 1/2 teaspoon Celery Seed
• Salt and Pepper to taste

Instructions

 

• Boil potatoes until soft, drain and let cool. Cut potatoes into bite sized pieces and add to a large bowl.
• Peel and chop hard-boiled eggs add to potatoes.
• Add red onion, celery, and pickles to bowl, fold together. Drizzle pickle juice over vegetables.

dressing

• Combine mayonnaise, mustard, chopped dill, celery seed, salt, and pepper.
• Fold dressing into the potatoes and eggs. Add more salt and pepper to your taste.

Notes

Dill pickles can be substituted for the sweet and spicy pickles or really any pickles can be for that matter!

STORAGE: Keep potato salad cold at all time, if stored properly it will last up to 4 days. Keep in an airtight container. 

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