Potato Salad With Pickles & Eggs
Created by HoneyBell on February 25, 2013
- Servings: 15-20
- Prep Time: 30m
- Cook Time: 0m
- Recipe #8253
Ingredients
- 5 pounds russet potatoes (peeled and cut into 1-inch cubes)
- 1/3 to 1/2 cup pickle juice (from the pickle jar)
- 12 large eggs (hard-boiled, peeled and chopped)
- 1 onion (sweet or red onion, chopped, or 2 bunch green onions, chopped)
- 1 jar (32 ounce) pickles (Vlassic Kosher Pickles, chopped, don't go with another cheap store brand)
- 3/4 cup mayonnaise (Best Foods or Hellmans Mayonnaise, don't go cheap or pay the price with taste)
- 1 teaspoon yellow mustard
- Salt and pepper, to taste
How to Make
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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.
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Step 2: To assemble place cooled potatoes in large bowl.
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Step 3: Add pickle juice and stir.
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Step 4: Add the eggs, onion, and pickles; mix.
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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).
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Step 6: Season with salt and pepper to taste.
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Step 7: Cool down completely then cover tightly and refrigerate overnight to set.
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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!
Nutritional Facts
- 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