Summer's Here Potato Salad
4
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
One of our all time favorite potato salad recipes!
Meal Type
Salads & Soups
Diet Type
Gluten-Free Vegetarian
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.
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.
Slice potatoes into ½ inch squares. Place in a large bowl.
Peel eggs and cut or mash into small pieces. Add to potatoes.
Add the pickles juice mayonnaise mustard celery seed and sea salt.
Mix all together very thoroughly. Let sit for about 30 minutes before serving so flavors blend.
Ingredients
3 medium size russet potatoes6 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