Potato Salad With Pickles & Eggs
Recipe: #8253
February 25, 2013
Categories: Salads, Egg Salad, Potato Salad, Side Dishes, Eggs, Potatoes, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, Kosher, Non-Dairy, Vegetarian, more
"I was waiting until around spring time to post this here, it is one of our favorites. I made this last summer on the 4th of July week end. Everyone wanted the recipe, this serves a large group of people!"
Original is 15-20 servings
Ingredients
Nutritional
- Serving Size: 1 (281.1 g)
- Calories 280.7
- Total Fat - 6.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 169.7 mg
- Sodium - 258.4 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 4.5 g
- Sugars - 18.9 g
- Protein - 8.7 g
- Calcium - 44.9 mg
- Iron - 2 mg
- Vitamin C - 15.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring a large pot of salted water to a boil; cook the potatoes in the boiling water until fork-tender, about 15 minutes; drain. Run cold water over the potatoes to cool; drain again.
Step 2
To assemble place cooled potatoes in large bowl.
Step 3
Add pickle juice and stir.
Step 4
Add the eggs, onion, and pickles; mix.
Step 5
Add the mayonnaise and mustard and stir till all is well combined (If you feel it is too dry, add more mayo not juice).
Step 6
Season with salt and pepper to taste.
Step 7
Cool down completely then cover tightly and refrigerate overnight to set.
Step 8
IMPORTANT! If you do not let it cool down before adding to the refrigerator, condensation will form on the lid and drip down into your salad which is not a good thing!
Tips
No special items needed.
1 Reviews
You'll Also Love
