Kati's Potato Salad

Kathyrn Hellbusch

By
@Kati_H

I take this to all my work BBQs and always asked for the recipe, since I have never had one the last time I made it I wrote it down so I could share!


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Rating:

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Serves:

8-10

Prep:

1 Hr

Cook:

20 Min

Method:

Stove Top

Ingredients

5 lb
red potatoes
6
hard boiled eggs
2 c
miracal whip
3/4 c
sour cream
1/3 c
mustard
1 c
coarse chopped dill pickles
1 small
onion finely diced
2 stalk(s)
celery finely diced
3-4 Tbsp
dill pickle juice
1 tsp
celery salt
1 tsp
dill weed
salt and pepper to taste
paprika for garnish

Directions Step-By-Step

1
Boil potatoes in well salted water until fork tender, DO NOT over boil or they will be mushy. Drain and run cool water over until cool enough to peel if desired and chop into bite size pieces
2
Chop up 5 of the eggs, save one to slice for garnish
3
Combine all ingredients until well mixed, adding salt and pepper to taste. Refrigerate until well chilled, over night is best. Garnish with egg slices and paprika.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom