Potato Salad
Course: MAIN DISHESDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
10
minutesIngredients
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!
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