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Potato Salad Recipe

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This recipe for Potato Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs potatoes
2 large eggs
¼ cup finely diced Spanish onion
3 TBS unsalted butter
6 TBS diced sweet gherkin pickles
2 TBS vinegar
4 TBS pickle juice from gherkins
½ cup mayonnaise
2 tsp salt, or to taste
1 ea canned Pimiento sliced into ¼ inch strips
1 ea whole sweet gherkin
Directions:
Directions:
Wash the potatoes, and then dice them into bite sized pieces.
Add the potatoes to a sauce pan. Cover with water and boil for 10 minutes until just tender.
Meanwhile, put the eggs in another saucepan and cover them with cold water. Bring the water to a full rolling boil.
Turn the burner to low and cover the saucepan with the eggs with a lid and let it sit, covered, for 10-12 minutes.
Once the Potatoes and Eggs are Cooked
Put the hard boiled eggs in a bowl of ice water to chill. Drain the potatoes and run them under cold water for a couple of minutes to cool them off.
While the eggs and potatoes cool chop the eggs, onion and gherkins. Add all the vegetables to a a bowl.
Let the potatoes and eggs cool for about 10 minutes before finishing the potato salad.
Put the potatoes in a large bowl and add the chopped pickles and other vegetables.
Take the eggs out of the ice water, and peel and chop them into bite sized pieces.
Mix the mayonnaise, pickle juice and salt in a small bowl and stir until it is not lumpy.
Pour the mixture over the potato salad. Stir gently so you don't accidentally mash the potatoes.
Refrigerate for an hour or so until time to serve.
Garnish with pimiento and 1 whole gherkin

 

 

 

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