 |
When family and friends visit,
this is my most requested
side dish of all time... |
Servings (6 to 8)
Prep: 20 mins. |
Cook: 25 mins.
Posted by Sandra
There are finite versions of potato salad recipes, i.e., some like it with dill versus sweet pickles, and so on, but this happens to be my favorite so I’d like to share it with you all.
INGREDIENTS
6 medium russet potatoes, whole/unpeeled (same size for even cooking)
6 eggs
2 green onions, finely chopped
1 cup celery, finely chopped
½ cup sweet gherkins, finely chopped (or sweet pickles)
3 tablespoons juice from sweet gherkins jar
1 tablespoon freshly chopped parsley (or 1 teaspoon dried)
¼ teaspoon salad elegance
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon johnny’s seasoning salt
¼ teaspoon ground pepper
1 teaspoon lemon juice
2 teaspoons French’s mustard
2 cups mayonnaise (more or less to your desired moistness)
METHOD
Place 6 whole unpeeled potatoes in a large pot, and cover with cold water. Place on stove over high heat and bring to boil, reduce to medium-high heat and cook for 20 to 25 minutes, just until potatoes are tender in center when pierced with a paring knife or fork.
Meanwhile, during the same time, place all 6 eggs in a medium saucepan and cover with cold water, and place on stove over high heat and bring to boil. Reduce the heat to medium-high and cook for 15 minutes. Remove from stove and drain hot water. Refill pot with cold water to quickly cool the eggs.
Remove the potatoes from heat once done, and drain into colander. With tongs, place back into pot and run cold water over potatoes to quickly cool them. Once cooled, peel the potato skins using a butter knife, and cut into ½” cubes. Peel the eggs, and cut each into quarters, and then slice. Place all prepared potatoes and eggs into a large mixing bowl. Add the remaining ingredients and fold to combine. When serving you might choose to garnish with a light dusting of paprika and a sprig of fresh parsley. – Enjoy!
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Tip: It’s difficult to wait, although I prefer to place the potato salad in the refrigerator for a minimum of 2 hours to allow the flavors to meld.
