esther's (my mom) potato salad
Another recipe from my boyhood! My brothers and I would always ask for this when we had picnics or backyard barbecues.
Blue Ribbon Recipe
This creamy potato salad will be a delicious addition to your summer BBQs. It's crunchy (thanks to the celery) and super creamy. Using dill pickle relish, rather than sweet relish, adds a little zing to the potato salad. If you like a lot of dill, you can even use more relish.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound 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 chopped black olives (4.25 oz)
- 3 - ribs celery chopped
- 1/4 cup dill pickle relish
- 3 tablespoons Dijon mustard
- 1 1/2 cups mayonnaise
- - sea salt and fresh cracked black pepper to taste
How To Make esther's (my mom) potato salad
-
Step 1Place 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 and shock in an ice bath that's half water half ice to stop the cooking. -
Step 2Place 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Tag:
#Quick & Easy
Keyword:
#potato
Keyword:
#BBQ
Keyword:
#Party Food
Keyword:
#picnic
Keyword:
#salad
Collection:
All-Star Salads
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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