With spring Daylight Savings happening last weekend, the days are officially longer, allowing for more sunshine each day. Spring grows closer with the promise of sunshine and the staple spring events, such as picnics, potlucks and family BBQs can finally begin. This creamy and delicious potato salad recipe is sure to be a hit dish at any springtime event you attend.
Ingredients:
- 4 russet potatoes
- 3-4 large pickles or 8-10 small ones
- 1 can black olives
- 6-8 eggs (hard boiled)
- 1 c. mayo
- 1-2 tsp. yellow mustard
- 1-2 tbsp. pickle juice
- Onion powder*
- Garlic powder
- Salt
- Pepper
- Paprika
- Parsley (dried or fresh)
Directions:
- Wash the potatoes and cut them into chunks. Put them in a large soup pot and boil for 15-20 minutes.**
- Get a separate pot for your eggs. Boil for 15 minutes to ensure the yolks are fully cooked.
- While the eggs and potatoes boil, chop the pickles and olives and put them into a large bowl.
- Once the eggs are boiled, put them into an ice bath and let them sit for about five minutes.
- When the potatoes are done, dump them into a strainer and rinse slightly with cold water. Dump them into the bowl with the olives and pickles.
- Once the eggs have sat in the ice bath for around five minutes, gently crack their shells and rinse slightly with cold water to ensure there are no pieces of shell left on the eggs.
- Chop the eggs and dump the yolk into a separate bowl and mash them until they are fine crumbs; this will be for the sauce.
- Add the egg chunks into the large bowl with the potatoes, olives and pickles.
- In the small bowl with the yolks, add the pickle juice, yellow mustard and seasonings. Mix well until it becomes a creamy consistency. Taste the sauce and adjust any ingredients as necessary to get your desired taste.
- Pour the sauce into the large bowl and mix together until everything is evenly coated with the sauce.
- Eat hot or chill for 20 minutes to serve it cold.
- Enjoy!
Chef Notes:
*All seasonings are to taste and personal preference.
**An easy way to tell if the potatoes are done is to poke them with a fork. If the fork penetrates the potato with little-to-no resistance, then the potatoes are done. You want them to be soft but not mushy, so test them as many times as necessary.
Brooklynn Jolley can be reached at [email protected]
