Summer's Here Potato Salad
Makes
4
servings
One of our all time favorite potato salad recipes!
Meal Type
Salads & Soups
Diet Type
Gluten-Free
Vegetarian
Ingredients
3 medium size russet potatoes
6 eggs
½ cup bread and butter pickles diced
1 Tablespoon pickle juice
½ cup mayonnaise
1 tablespoon mustard
1 tablespoon celery seed
1 teaspoon sea salt
6 eggs
½ cup bread and butter pickles diced
1 Tablespoon pickle juice
½ cup mayonnaise
1 tablespoon mustard
1 tablespoon celery seed
1 teaspoon sea salt
1
Place potatoes in a soup pot. Cover with cold water bring to a boil and cover. Reduce heat. Cook until fork tender time will vary. Set aside to cool.
2
Place eggs in the soup pot. Bring water to a boil continue boiling for about 5 minutes. Let sit for another five. Pour off water and let eggs sit in ice water for about 10 minutes.
3
Slice potatoes into ½ inch squares. Place in a large bowl.
4
Peel eggs and cut or mash into small pieces. Add to potatoes.
5
Add the pickles juice mayonnaise mustard celery seed and sea salt.
6
Mix all together very thoroughly. Let sit for about 30 minutes before serving so flavors blend.