|Creamy potato salad perfect with any picnic or BBQ|
This is the potato salad from my childhood. It was a staple at church potlucks and picnics and something that my Grandma Carson served often. It was also one of my Dad's favorites and one of the compliments he gave me on this recipe was that it was "like how Mom would have made it". It is a great way to use up those boiled egg works of art from Easter so I knew this was a good time to share it.
|Easter eggs being transformed|
If you had an Easter ham for your celebrations don't forget to turn those drippings and the bone into some amazing stock. One of the first recipes I shared when I started Delectable Musings was for Ham Stock. It is a good one. If you need some ideas on how to use up your ham stock, this White Bean Puree is one of my favorites. I have my own pot of ham stock brewing now and I cannot wait to make some white bean puree with it.
Note: despite that I call this picnic potato salad, it is based on a mayonnaise dressing. Be sure you keep it chilled until eaten.
Picnic Potato Salad
This potato salad uses mayonnaise so it is not really all that picnic friendly. Keep it chilled until it is all eaten.
- 4 cups potatoes, 1/4 - 1/2 inch cubes
- 6 hard boiled eggs, diced 1/4 inch
- 1 Tbs mustard
- 1/3 cup mayonnaise
- 2 Tbs onion, minced
- 2 Tbs sweet pickles, minced
- generous splash sweet pickle juice
- 1/4 tsp salt
- 1/2 tsp pepper
- Peel and dice your potatoes, then boil them until they are fork tender. Drain well and set aside.
- Peel and dice the 6 eggs and put them in your bowl. Add in the mayonnaise, mustard, onion, pickles, and pickle juice and combine well. Add the still warm potatoes and give a good stir. Season with the salt and pepper, mix again. Taste everything and add a bit more pickle juice, salt or pepper to taste.
- Chill well until you are ready to eat. Enjoy this with any BBQ meal.
DetailsPrep time: Cook time: Total time: Yield: 8 - 10 servings