This is seriously the best potato salad I've ever had. (I think the trick is the pickle juice, if you can believe it, and adding plenty of boiled egg). Great for those all-American picnics!
Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.
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