Description
A timeless and creamy potato salad featuring tender yellow potatoes, tangy bread and butter pickles, and a perfect balance of savory seasonings.
Ingredients
8 Medium Yellow Potatoes
1/2 Red Onion (thinly sliced)
3 Hard Boiled Eggs (chopped)
Green Onions (optional for topping)
Crumbled Cooked Beef Bacon (optional for topping)
1 cup Mayonnaise
2 1/4 teaspoons Mustard
1 1/2 teaspoons Celery Seed
1 cup Bread and Butter Pickles (minced)
2 tablespoons Pickle Juice
Instructions
1. Place cleaned potatoes in a pot of salted water, bring to a boil, then simmer for 10-15 minutes until fork tender.
2. Drain and return potatoes to the pot. Cover and let steam for 10 minutes off the heat. Remove and cube the potatoes (peeling is optional before cubing).
3. In a separate bowl, mix mayonnaise, mustard, minced pickles, pickle juice, and celery seed until combined.
4. In a large bowl, gently combine the cubed potatoes, red onion, hard-boiled eggs, and the prepared dressing.
5. Chill the potato salad in the refrigerator for at least 30 minutes. Garnish with green onions and beef bacon if desired before serving.
Notes
When boiling your potatoes, start with cold, salted water. This ensures the potatoes cook evenly from the center to the outside.
Handle the potatoes gently when folding in the dressing to prevent them from breaking apart too much. You want to maintain distinct, bite-sized pieces.
Do not skip the chilling step. Allowing the salad to rest in the refrigerator for at least 30 minutes allows the flavors to meld together and the dressing to thicken slightly against the cool potatoes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A