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Potato Salad

  • 40minutes
  • 298calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 6 medium russet potatoes , peeled

  2. 1/2 to 3/4 inch dice

  3. water , to cover

  4. 3 hard-boiled eggs , peeled,yolks and whites separated.

  5. 1/2 medium onion , small dice

  6. 1 medium red bell pepper , diced

  7. 2 stalks celery , diced

  8. 1/2 cup mayonnaise

  9. 1 whole claussen dill pickles , stem removed,minced,i use my mini chopper/processor 3 tablespoons pickle juice

  10. 1 tablespoon sweet pickle relish

  11. 1 tablespoon prepared yellow mustard

  12. 1 tablespoon prepared Dijon mustard

  13. black pepper , to taste.

Instructions Jump to Ingredients ↑

  1. In a medium sauce pan boil potatoes over MedHi/High heat 10-15 minutes or until just fork tender.

  2. Drain and rinse with cool water to stop cooking process.

  3. Pour into large bowl and set aside to finish cooling.

  4. In a medium bowl mash boiled egg yolks and pickle juice together with a fork.

  5. The juice helps to dissolve the egg yolk.

  6. Mix in Mayo, dill pickle, sweet relish, onion, celery, red bell pepper and both mustards.

  7. Add Egg Whites (I like to dice into 1/2 pieces) to cooled potatoes.

  8. Add Dressing mixture gently stirring to cover all potatoes.

  9. Top with black pepper to taste.

  10. Refrigerate, 30 minutes, the longer it has to mingle the better it gets.

  11. It's even better the next day.

  12. Prep.

  13. time does not include refrigeration.

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