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 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.
each small white rose red rose & yukon gold potatoes unpeeled & quartered
green onions thinly sliced on the bias
hard boiled eggs, chopped
(small) chopped black olives
ribs celery chopped
dill pickle relish
1 1/2 c
sea salt and fresh cracked black pepper to taste
How To Make
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!
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Categories & Tags for Esther's (My Mom) Potato Salad: