Potato Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Springtime is finally here and it’s time to bust out the BBQ. Besides the charcoal and your favorite grilling goods, every good backyard gathering needs family, friends and, of course, potato salad. We’ve been on the hunt for a delicious new recipe to try and we’re so excited to share this one with you all.

Servings: 8
The Solid Ingredients
  • 10 pounds russet/Idaho potatoes boiled with the skins on, peeled and chopped
  • 1 onion finely diced
  • 1 1/2 green pepper finely diced
  • 1 stalk celery finely diced
  • 3 hard boiled eggs peeled and sliced for garnish on top
  • 1/4 cup sweet pickles (bread & butter style) finely diced
The Sauce Ingredients
  • 3 cups mayo
  • 2 tbsp pickle juice
  • 1/2 cup milk
  • 1 tsp mustard
  • 2 pinches smoked paprika
  • 1/2 tsp black pepper
  • 2 chopped eggs
  1. Boil all the potatoes. Do this with skins on and let them cool before peeling and chopping.

  2. Hard boil the eggs.

  3. Dice up the onion, green pepper, celery and pickles.

  4. Make the sauce by mixing all the ingredients in a bowl. use a whisk to break the egg up and make everything nice and fluid. You're looking for a salad dressing consistency - or a little thinner! Tase the dressing and alter as needed.

  5. Pour the dressing over the potatoes - not all at once, because you don't want the mix to be too wet. Keep adding dressing and mixing until it's to your liking. 

  6. Top with sliced hard boiled eggs and sprinkles of paprika.

  7. Serve to a hungry crowd!

Recipe courtesy of our friends at: Instructables

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