What is more American than potato salad at a bbq? There are very few family get togethers in the summer that someone doesn’t bring a big bowl of awesome potato salad. Our family knows it is completely taboo to bring a tub of store bought potato salad. Potato salad is one thing that you can not skimp on, or you might as well not bring it to a party. No offense to anyone who likes store bought potato salad. However, if you want a salad that has every taste and flavor that a traditional potato salad should, this is the recipe for you! I happen to be one of those people that think anything sweet does not belong in a potato salad. The thought of Miracle Whip or sweet relish in potato salad makes me want to gag. I want my salad to be salty, savory and full of dill pickle and tangy goodness. The secret to keeping this potato salad moist (another pet-peeve of mine with potato salad) is the sour cream and the dill pickle juice. The combination of the two along with a good helping of Best Foods Mayo (of course only the good stuff) makes a combination your family will do flips over! If you want to bring the world’s best potato salad (in my humble opinion) to your next get together, look no further. This recipe is the one for you 🙂

 

All American Potato Salad
Ingredients
  1. 10-12 russet potatoes
  2. 6 hard boiled eggs, peeled and diced
  3. 3/4 c. dill pickles, diced
  4. 1/2-3/4 c. red or yellow onions, diced
  5. 3/4 c. celery, diced
  6. 5 stalks green onion, sliced
Dressing
  1. 1/2 c. sour cream
  2. 3/4 c. dill pickle juice
  3. 3/4 c. mayonnaise
  4. 1/4 c. yellow mustard
  5. 1/3 c. milk
  6. 1 t. salt
  7. 2 t. black pepper
  8. 1/2 t. celery salt
  9. 1/2 t. celery seeds
  10. 1 t. garlic powder
  11. Dash cayenne
  12. 1/2 t. paprika
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Instructions
  1. Place the potatoes into a very large soup pot and fill with water until a couple inches from the top. Turn the potatoes on high and bring the water to a boil. Let the potatoes boil for 10-15 minutes or until the potatoes are fork tender (don't under cook or you will have crunchy potato salad). Once the potatoes are done, pour the hot water out and let them sit and cool down while you prepare the other ingredients. While the potatoes are boiling, place another pot on the stove and boil 6 eggs for 8-10 minutes and then let them rest as well. Once the eggs are not too hot to handle, peel them, rinse them and then dice them into small pieces. Place the eggs in a large salad bowl. Slice the celery, onions, green onions, and dill pickles and place in the bowl with the eggs. To this bowl add everything for the dressing into the bowl and stir until combined. Set this aside and peel and dice the potatoes. Dice the potatoes into small pieces (for best texture) and place in the large bowl. Mix to combine the potato salad and add extra mayo or dill pickle juice to get the right moisture content for your salad that you like (remember, the potato salad will soak up the sauce so it's better to have it more moist than not). Garnish the potato salad with fresh parsley and a sprinkle of paprika. Keep cold until ready to serve.
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