Potato Salad – a delicious recipe with red potatoes, eggs, dill pickles, kosher salt, black pepper, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Scrub the potatoes clean and chop into 1 inch pieces; do not remove the skin.
2
Boil the potatoes and eggs in the same pot to save time.
3
Add 1 tbsp of kosher salt to the water.
4
Boil the potatoes until tender.
5
Dice the pickles.
6
Once the potatoes are ready drain off the water and remove the eggs.
7
Dice the hard boiled egg and combine the potatoes, eggs and pickles together in a large bowl.
8
Fold in the mustard and mayo until everything is coated.
9
Add salt and pepper to taste.
10
Lastly, fold in the bacon pieces.
11
This is good now but will be wonderful after a few hours of chilling in the fridge.
12
I make a larger version some weekends to store in the fridge to take along with lunches during the week.
803
kcal
Calories
66
g
Fat
28
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 -8 red potatoes, 3 eggs, 3 dill pickles, kosher salt, and more.
Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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