Classic Potato Salad

This delicious potato salad from Mel's Kitchen Cafe tastes just like my mom's. It's an old-fashioned style with mayo, mustard, and pickles. (Actually, the original recipe had olives instead of pickles, but I swapped the olives for pickles. I also added some pickle juice and increased the mustard.) We had this with fried chicken we picked up from a local chicken restaurant, and other sides like watermelon. I made it ahead of time and we ate it after a full day at the pool. Good times!

Classic Potato Salad

adapted from Mel's Kitchen Cafe

Recipe is cut in half- still makes a ton

1 cup mayonnaise 
1/3 cup buttermilk
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

2 tablespoons pickle brine (from the pickle jar)
2-3 tablespoons yellow mustard, to taste (I like more)
2 1/2 pounds potatoes 
1/2 - 3/4 cup diced dill pickles (add more or less to taste)
4-5 diced hard-boiled eggs (see note)

1. For the dressing, whisk all dressing ingredients (up to and including yellow mustard). 

2. For the salad, peel (optional- I didn't peel), dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.

3. Add pickles and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. Can make this salad the night before and pour a thin coating of dressing over the potatoes, pickles and eggs while they rest in the fridge overnight.

4. Before serving the next day, add the rest of the dressing and mix until it looks right. Most importantly be sure and taste so you can add extra salt and pepper if needed!

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