My daughter came home one summer, and I asked her to make the potato salad. Her's was totally different from my version, and during dinner my husband remarked that he actually liked hers better than mine. Imagine that, I taught her how to cook and then she makes something better, than I make it, at least in my husbands eyes. Ever since that time, this is the only potato salad that I dare serve, so appropiately it is called Briana's Potato salad. She does not like onions or bell peppers or celery in potato salad, so it is no error that there are none listed here. Hope you like her version too.
eggs, boiled, peeled, chopped in large pieces save one for garnish
gherkin sweet pickles, chopped small
1 1/2 tsp
lawry's seasoned salt
1/2 - 3/4 tsp
coarse black pepper
granulated garlic( not salt)
1 1/2-2 tsp
granulated onion powder ( not salt)
prepared yellow mustard
gherkin pickle juice
1 1/2-2 c
1 1/2-2 Tbsp
How To Make briana's potato salad
Add cubed potatoes to a large bowl. NOTE WHERE MORE THAN ONE QUANITY IS LISTED FOR AN INGREDIENT, ADD THE LESSER AMOUNT FIRST, THEN TASTE AFTER MIXING TO SEE IF YOU NEED TO ADD THE ADDITIONAL AMOUNT.
Add the chopped eggs to the potatoes. Then in a separate medium size bowl, add the mayonnaise, mustard, all of the spices, pickles, pickle juice, & sugar then stir to mix.
Pour mixture over potatoes, and toss gently to mix. Taste at this point to see if you need to add additional seasoning. Cover and chill to allow flavors to marry before serving, at least an hour or two. Garnish with egg slices, paprika or chopped chive or onion tops if desired.
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