MEATLESS

Potato Salad

2 comments

Potato Salad

Recipe by Julia PachecoCourse: MAIN DISHESDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 10 medium russet potatoes

  • 1/2 cup italian dressing

  • 1 tbs yellow mustard

  • 3 hard boiled eggs chopped

  • 1 small yellow onion chopped

  • 1/2 cup mayo

  • 1/4 cup sour cream

  • 3 stalks celery chopped

  • 6 baby dill pickles chopped

  • 1 tbs dill pickle juice

  • Dash salt and pepper

Directions

  • Peel and cut potatoes into bite size pieces. Place in a pot of boiling water and cook until fork tender (about 8 minutes).
  • Strain and let cool them cool off.
  • In a large bowl, add cooled potatoes with italian dressing and give it a good stir. Place in fridge for 2 hours to chill.
  • Add in mustard, eggs, yellow onion, mayo, sour cream, celery, pickles, pickle juice, salt and pepper and stir to combine. Chill for another hour or longer!

Recipe Video

2 Comments

  1. Mary Pacheco

    Greetings

  2. Thank you for the direct links to your recipes!!! I really appreciate it.

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