Esther's (My Mom) Potato Salad

Paul Bushay

By
@chefbunyan

Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.


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Comments:

Serves:

8

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is THE potato salad for the dill pickle fan! Not only had I never tried preparing potato salad this way before, but I'd never even heard of it! What a pleasant surprise! The dill adds a freshness to the dish that the crew and I really loved. Pick up some dill pickle relish the next time you're at the store (right next to the sweet relish) and give this one a try.

Ingredients

1 lb
each small white rose red rose & yukon gold potatoes unpeeled & quartered
1 bunch
green onions thinly sliced on the bias
6 large
hard boiled eggs, chopped
1 can(s)
(small) chopped black olives
3
ribs celery chopped
1/4 c
dill pickle relish
3 Tbsp
Dijon mustard
1 1/2 c
mayonnaise
sea salt and fresh cracked black pepper to taste

Directions Step-By-Step

1
Place the potatoes in a pot add enough cold water to cover. Add 2 TBSP of salt bring to a boil, lower heat and simmer until fork tender. Drain & shock in an ice bath that's half water half ice to stop the cooking.
2
Place all the ingredients in a large bowl and stir gently to combine. Chill in the fridge for at least 2 hours. Overnight is even better!

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy
Hashtags: #BBQ, #Party Food, #picnic