Potato Salad Recipe
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Category: |
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Ingredients: |
Ingredients: 8 red Potatoes
8 Hard boiled eggs
1 onion, diced
3 garlic cloves, minced
4-5 Dill pickles, diced
1 jar 32 oz Kraft mayo
Mustard
Dill Pickle juice until desired consistency
⅛ to ¼ cup dill
Salt & pepper to taste
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Directions: |
Directions:Scrub potatoes. Place whole potatoes into Dutch oven and fill with cold water no less than 3 inches above potatoes. Add 1 tsp salt and bring to a boil over medium-high heat. Reduce heat to medium and cook until done (use a paring knife to check doneness, NOT a fork. If the potato clings to the knife for even a second, the potatoes are not ready. The potato will fall off immediately when done.)
Drain potatoes and place on a flat surface to cool. Peel skin off if desired. Cut into bite sized pieces and place into large mixing bowl.
Dice eggs and keep separately until last.
In another large mixing bowl combine mayo, onion, garlic and pickles together with a good squeeze of mustard and mix well. Taste mayo mixture and add more mustard as needed. Add 3-4 tablespoons of pickle juice and blend.
Fold mayo mixture into potatoes. Add eggs and gently fold into salad so they don't crumble apart. Add salt and pepper to taste and refrigerate. |
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