Traditional style potato salad

How to cook potatoes and eggs:

To cook the potatoes, place the peeled potatoes in a large pot of water and add about 1 tbs salt. Bring the water to a boil, then simmer for up to 15 to 25 minutes. To test the potatoes, use a knife to gently pierce it in the middle. If the knife goes in with little effort, it’s done. Turn off the heat and wait till it’s cool enough to handle.

If you’re wondering how to make hard boiled eggs, I recommend trying to making .5 dozen eggs first. It’s all about how much water and time you give those eggs. For instance, 6 eggs should be covered by at least an inch and 1 tsp salt. Heat the pot on high and bring the water to rolling boil. I add salt to my eggs for easy peeling. Turn off the heat and let them sit for 10 to 15 minutes.

Ingredients

  • 6 large russet potatoes cooked (about 8 to 10 cup)
  • 5 hard boiled eggs
  • 1/2 cup celery small dice
  • 1/4 cup white onion, small dice
  • 1/8 cup bread and butter pickle, chopped
  • 1 tbs pickle juice
  • 1 cup mayo
  • 2 tbsp yellow mustard
  • 2 tbsp cider vinegar
  • 1 tsp black ground pepper
  • 1 tsp salt

Instructions

Place onion, celery, pickle, mayo, mustard, vinegar, pickle juice, salt and pepper in a mixing bowl.

Break the potatoes and eggs using your fingers into medium or large chunks.

Mix all ingredients together with a spoon or rubber spatula.

Taste for salt and pepper.

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.

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