Potato Salad

A summer picnic classic, you can't go wrong with this potato salad.
  • Prep time 20 mins
  • Cook time 30 mins
  • Yields 8-10
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  • Recipe Submitted By Alyssa

Ingredients

  • 3 lbs potatoes (about 8 medium)
  • 6 hard-cooked eggs, chopped
  • 3 celery ribs, chopped
  • 6 green onions, chopped
  • 2 medium dill pickles, finely chopped
  • 1 1/2 cups mayonnaise
  • 1/4 cup dill pickle juice
  • 4 1/2 tsp prepared mustard
  • 1 tsp celery seed
  • 1 tsp salt
  • 1/2 tsp pepper
  • leaf lettuce, optional

Equipment

  • Dutch oven or large kettle
  • cutting board and knife
  • large bowl
  • small bowl

Directions

  1. Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil.
  2. Reduce heat; cover and simmer for 20–30 minutes or until tender. Drain and cool.
  3. Peel and cube potatoes; place in a large bowl.
  4. Add eggs, celery, onions and pickles.
  5. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper. Pour over potato mixture and mix well.
  6. Cover and refrigerate for at least 4 hours.
  7. Serve in a lettuce-lined bowl if desired.

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