killer potato salad
(1 rating)
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I made up this recipe years ago and couldn't count the times I've made it. It got its name when my little nephew looked up at me and said, "Auntie Mary, this is KILLER potato salad!" Everyone who tries it demands the recipe.
(1 rating)
prep time
1 Hr
Ingredients For killer potato salad
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5 lbred skinned potatoes (unpeeled & quartered)
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3 stalkscelery, chopped
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1/2 cred onion, chopped
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1 mediumgreen pepper, diced
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1 lg.carrot, grated
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6eggs, hard boiled, cooled & chopped
- DRESSING
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3 chellman's mayonaise (no substitutes)
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1/8 cprepared yellow mustard
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enough kosher dill pickle juice to thin out a bit
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salt & pepper to taste
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1/2 cchopped fresh parsley
How To Make killer potato salad
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1Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
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2In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
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3In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
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4Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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