Potato Salad Recipe

Name: Potato Salad
Yield: 4 servings
Cuisine: American
Ingredients: 6 medium russet potatoes, peeled 1/2 to 3/4 inch dice; water, to cover; 3 hard-boiled eggs, peeled,yolks and whites separated.; 1/2 medium onion, small dice; 1 medium red bell pepper, diced; 2 stalks celery, diced; 1/2 cup mayonnaise; 1 whole claussen dill pickle, stem removed,minced,i use my mini chopper/processor; 3 tablespoons pickle juice; 1 tablespoon sweet pickle relish; 1 tablespoon prepared yellow mustard; 1 tablespoon prepared Dijon mustard; black pepper, to taste.

Servings: persons

6 medium russet potatoes, peeled 1/2 to 3/4 inch dice
water, to cover
3 hard-boiled eggs, peeled,yolks and whites separated.
1/2 medium onion, small dice
1 medium red bell pepper, diced
2 stalks celery, diced
1/2 cup mayonnaise
1 whole claussen dill pickle, stem removed,minced,i use my mini chopper/processor
3 tablespoons pickle juice
1 tablespoon sweet pickle relish
1 tablespoon prepared yellow mustard
1 tablespoon prepared Dijon mustard
black pepper, to taste.

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 medium russet potatoes, peeled 1/2 to 3/4 inch dice, water, to cover, 3 hard-boiled eggs, peeled,yolks and whites separated., 1/2 medium onion, small dice, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Salad

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