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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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