Esther's (My Mom) Potato Salad

1
Paul Bushay

By
@chefbunyan

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. The Test Kitchen


Rating:

★★★★★ 8 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • 1 lb
    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(s)
    (small) chopped black olives
  • 3
    ribs celery chopped
  • 1/4 c
    dill pickle relish
  • 3 Tbsp
    Dijon mustard
  • 1 1/2 c
    mayonnaise
  • ·
    sea salt and fresh cracked black pepper to taste

How to Make Esther's (My Mom) Potato Salad

Step-by-Step

  1. 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.
  2. 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!

Printable Recipe Card

About Esther's (My Mom) Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Collection: All-Star Salads
Other Tag: Quick & Easy



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