This stainless steel tool makes it easy to cut thin, even slices of eggs, mushrooms, strawberries, kiwis, and more. It's dishwasher safe.
This 9-cup container is the perfect size for chilling a batch of potato salad in the fridge. It travels well for picnics and potlucks, too.
I've been making this potato salad for as long as I can remember. It's a required side dish whenever I make barbecue of any kind, particularly my Slow-Baked Baby-Back Ribs.
I learned from my mom who learned from my grandma to add some liquid from a dill pickle jar to potato salad to give it a flavorful tang. I also add a small amount of Italian salad dressing to mine. The pickle juice and Italian dressing really elevate the flavor. This recipe still has a traditional creamy potato salad familiarity, but better!
Step 1. Assemble the ingredients:
Step 2. Add whole, unpeeled potatoes to a large pot and enough water to cover the potatoes completely. Bring to a boil over high heat, then lower to a simmer, cover and cook until fork-tender, approx. 35 minutes (time may vary depending on the size of potatoes). Remove potatoes from water and allow to cool a few minutes until they can be handled.
Step 3. While the potatoes cook and cool, dice the celery and onion.
Step 4. In a small bowl, whisk together the pickle juice, Italian dressing, garlic powder, salt and pepper. (Combining these before adding them to the potatoes makes it easier to evenly distribute the flavors throughout the potato salad.)
Step 5. Peel the potatoes. The peels should pull off easily. Cut the peeled potatoes into 1/2-inch chunks.
Step 6. Transfer the chopped potatoes to a large bowl or sealable container. (I'm using a 9-cup Rubbermaid container here.) Add the diced celery and onions and drizzle on the mixture of liquids and seasoning.
Step 7. Cover and refrigerate until cold--at least 4 hours. (May also be prepped to this point a day ahead.) The potatoes will marinate and the flavors will meld during this period.
view on Amazon: 9-cup (2.1L) Rubbermaid containers (perfect size)
Proceed with the remaining steps right before serving the potato salad.
Step 8. Stir together the mayonnaise and mustard in a small bowl. (Mixing these before adding them to the potato mixture eliminates any unmixed blobs of mustard in the potato salad. Less stirring helps keep the potato pieces intact.)
Step 9. Peel and thinly slice the boiled eggs. Use a knife or one of these egg slicer gizmos.
Step 10. Add the mayo mixture to the chilled potato mixture and stir gently until evenly combined. Add the sliced eggs and gently fold them in.
Optional garnishes: Transfer the salad to a serving bowl and garnish it with a light sprinkling of paprika, if desired. You can also garnish it with fresh parsley or dill.
This potato salad is a summer favorite along with these recipes:
Love for this creamy salad has withstood the test of time in my family. I hope you like it, too.
Make it a Yummy day!
In small bowl, whisk together Italian dressing, pickle liquid, salt, pepper, and garlic powder. Pour over potatoes and stir gently to evenly distribute without breaking/mashing potatoes. Cover and refrigerate until completely chilled, at least 4 hours. (This can be prepped to this point up to a day ahead.)
Meanwhile, hard boil the eggs and chill in refrigerator.
Before serving, mix mayonnaise and mustard in small bowl. Stir into potato mixture. Slice boiled eggs and gently fold into mixture.
OPTIONAL GARNISHES: Paprika and chopped fresh dill or parsley can be sprinkled on top, if desired.
*Use purchased Italian dressing or use my Everyday Vinaigrette, recipe at: https://www.theyummylife.com/everyday_vinaigrette