Sunday, April 22, 2018
Recipe: Potato Salad
This is the only potato salad I've ever made. It's that good! Sorry guys, no exact measurements. I eyeball everything, then add what's needed to taste.
5 pound bag of potatoes
1 stalk of celery (I use ~ 4 pieces off the stalk)
4-5 Kosher dill pickles
2 heaping serving spoon size scoops (probably ~1 cup) Best Foods mayonnaise
Drizzle over the top (~2 Tablespoons) French's mustard
Salt & Pepper to taste
Peel potatoes and cut into cubes. Boil until soft enough to poke with a fork. Rinse with cold water. Boil 6 eggs until done, about 10 minutes. Rinse with cold water. While potatoes and eggs are boiling, chop celery and pickles. Place in a large mixing bowl. Add mayonnaise and mustard. Stir. Once eggs are cool enough, peel and chop. Mix with celery and pickles. Once potatoes are done, add to mixing bowl. Stir all ingredients and add salt & pepper to taste.
You can make this ahead of time and store in refrigerator. I usually make mine several hours before I want to serve it so it has time to cool off. Enjoy!