Potato Salad

Tuesday, July 02, 2019
I'm a fan of potato salad.  Everyone has 'their way', but this is probably one of my favorites, the bottom line, it's all about the dill pickles for me.  This is one from the Pioneer Woman.  I'm cooking through her book of Celebrations (veeeerrrry slowly), and there have been some really good finds along the journey! 
If ever there was a time for potato salad, July 4th is the time. 
Ingredients:  8 medium russet potatoes, 1 1/2 c. mayonnaise, 4 T yellow mustard, 5 green oinions, sliced up from the white to the darkest green, 1 t. salt, 1/2 t. black pepper, 1/2 t. paprika, 10 small dill pickles, 2 T pickle juice, 6 hard boiled eggs, peeled and sliced. 
1.  Cute potatoes (leave the skin on). 
2.  Boil for at least 20 minutes (until fork tender). 
3.  Mash the potatoes until smooth.  Add the mayonnaise, mustard, salt, pepper, paprika, and pickle juice.  Mix well. 
4.  Add the chopped pickles and green onions.  Mix well. 

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