My Loaded Potato Salad

Josephine Quick

By
@Kayliann

Great for a Barbeque get togather.


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Comments:

Serves:

6

Prep:

35 Min

Cook:

15 Min

Method:

Refrigerate/Freeze

Ingredients

2 large
organic brown eggs
2 lb
yukon gold potatoes, peeled and cut into 3/4-inch cubes
3 Tbsp
dill pickle juice,plus 1/4 cup finely chopped dill pickles
1 Tbsp
yellow mustard
1/4 tsp
pepper
1/2 Tbsp
celery seed
1/2 c
mayonnaise
1/4 c
sour cream
1/2 c
small red onion, chopped fine
1
celery rib, chopped fine
1 c
cooked thick bacon cut in to pieces
1/2 c
green onion or fresh chives
1 c
shredded cheddar cheese

Directions Step-By-Step

1
Bring eggs, 1 1/2 teaspoon salt, and 1 quart water to boil in medium saucepan. Remove pan from heat, cover a let sit for 10 minutes. Transfer eggs to bowl filled with ice water and let cool for 5 minutes, then peel and chop coarse.
2
Place potatoes in large saucepan with cold water to cover by 1 inch, Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender,15 minutes.
3
Drain potatoes , then spread out on rimmed baking sheet. Mix 2 Tablespoons pickle juice and mustard together in small bowl,, drizzle pickle juice mixture over hot potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
4
Mix remaining ingredients in cooled potatoes. Toss in cooled potatoes, cover, and refrigerate until well chilled, gently stir in eggs, just before serving.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy