Note: I made this again today 6/29/26, I just added the ingredients all together instead of setting some dressing aside. I think it's the same. I also made it the morning of instead of the night before. I also used Trader Joe's Pickle Mustard and a teaspoon of their Pickle Seasoning.
Classic Potato Salad
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! Sprinkle with paprika, if desired.
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
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
TJ's Pickle Seasoning, optional (1/2 tsp to 1 tsp)
2 tablespoons pickle brine (from the pickle jar)
2-3 tablespoons yellow mustard, to taste (I like more-try TJ's Pickle Mustard)
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
2-3 tablespoons yellow mustard, to taste (I like more-try TJ's Pickle Mustard)
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
Paprika, optional
1. For the dressing, whisk all dressing ingredients (up to and including yellow mustard).
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! Sprinkle with paprika, if desired.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
No comments:
Post a Comment