Potato Salad
by Jesi LopezThis is my simple, frugal, and basic recipe for Potato Salad. This recipe serves 2 people, so you can easily adjust ingredients to feed a larger crowd.
Potato Salad
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American, Canadian
Servings
2
Prep Time
60 minutes
I love this salad as an easy side dish for picnics or family barbecues! This easy to follow recipe combines tender potatoes and eggs with the crunch of celery, pickles, and onions. The potato salad will be the hit of your next summer barbecue!
Ingredients
-
4 medium Russet potatoes, boiled, peeled, and cubed
-
2 eggs, hard boiled and cubed
-
1 stalk celery, diced
-
2 baby dills, diced
-
¼ small yellow onion, diced
-
1 teaspoon mustard
-
⅓ cup mayonnaise
-
1 tablespoon pickle juice
-
Salt and black pepper, to taste
Directions
Boil unpeeled potatoes and eggs the night before assembling salad. Drain and chill in refrigerator overnight.
The next day, peel chilled potatoes and eggs and cut into cubes. Add to mixing bowl.
Dice the onions, celery, and dill pickles. Add to mixing bowl.
To make the dressing, combine mayonnaise, mustard, and pickle juice and mix well.
Add dressing to potato mixture along with salt and pepper to taste. Stir ingredients until well combined.
Chill in refrigerator until ready to serve.
Enjoy 🖤
Recipe Note
This recipe makes enough for 2 people. Adjust ingredients accordingly to serve a larger group.