MEATLESS

Potato Salad

3 comments

Potato Salad

Recipe by Julia Pacheco Course: MAIN DISHESDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Cook Mode

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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!

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3 Comments

  1. This is a really good recipe. I like the simplicity of it. There’s not a lot of odd ingredients. Here in the deep South we love our mustard in potato salad. Glad to see that in there. I grilled smoked sausage for supper tonight and plan to make this potato salad along with some pinto beans. Thanks for the recipe!

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

  3. Mary Pacheco

    Greetings

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