Directions: |
Directions:1. Bring a large pot of water to boil. Add potatoes, turn heat down to medium low and let cook for 15-20 minutes, depending on size. Potatoes should be fork tender or able to have a fork inserted easily and not too soft to be easily mashed. Drain from hot water and let them sit in cold water to cool down. Once cooled, dry and chop up into bite size quartered pieces and set aside.
2. While the potatoes are cooking, you can prepare the hard boiled eggs. Cover the eggs in a saucepan filled with water so that the eggs are covered by at least an inch or two of water. Adding a ½ teaspoon of salt to the water may help prevent cracking and make eggs easier to peel. Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner cover and let sit for 10-12 minutes. Strain the water from the pan and run cold water over the eggs to cool them quickly. Once cooled, chop up into small pieces and set aside.
3. Chop up celery and green onion into small pieces and set aside.
4. Add potatoes to a large bowl followed by the eggs, celery, green onion, and mayo. Combine all together for a nice even distribution or coating.
5. Add pickle juice, dill weed, onion powder, seasoning salt, salt, white pepper and black pepper evenly throughout. Combine into mixture and add additional amounts of ingredients to taste preference if needed. Refrigerate overnight. Shake some extra dill weed on top for garnish when ready to serve. |
This recipe for Granny's Potato Salad is from