Esther's (My Mom) Potato Salad
Blue Ribbon Recipe
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. The Test Kitchen
1 lbeach small white rose red rose & yukon gold potatoes unpeeled & quartered
1 bunchgreen onions thinly sliced on the bias
6 largehard boiled eggs, chopped
1 can(s)(small) chopped black olives
3ribs celery chopped
1/4 cdill pickle relish
3 TbspDijon mustard
1 1/2 cmayonnaise
·sea salt and fresh cracked black pepper to taste
How to Make Esther's (My Mom) Potato Salad
- 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.
- 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!