I can NOT say enough about this potato salad. It is quick, easy (no peeling) and I could eat it by the gallon! Really…I don’t but I could. You never know when those late night munchies hit!
No, I do not eat eggs, but you can add 3 sliced hard boiled eggs to this to suit your traditional needs 🙂
I posted this last week but since I got such a HUGE response from it I thought I would post it again!
The Best Potato Salad I Have Ever Had…Ever!
3 pounds unpeeled red potatoes
3/4 cups chopped white onion
3/4 cups chopped red pepper
3/4 cups chopped celery
1/2 cups finely chopped dill pickles
2 tablespoons dill pickle juice
1 tablespoons cider vinegar
3/4 cups mayonnaise
Freshly ground pepper
In a large pot, cover red potatoes with salted cold water and bring to a boil over high heat. Cook until they’re easily pierced with a fork, about 40 minutes.
Meanwhile, combine white onion, red pepper, celery and dill pickles.Drain potatoes and cut into half-inch pieces while still warm.
Transfer to the bowl and sprinkle with dill pickle juice and cider vinegar. Toss salad gently with mayonnaise.
Season with salt and freshly ground pepper. Chill before serving.
I had this completely ready in 40 minutes from start to finish. I have used both red mini potatoes as well as Ruby Gold’s I found at the farmers market. Use what you have and love 🙂
Have a great weekend!