kati's potato salad
I take this to all my work BBQs and always asked for the recipe, since I have never had one the last time I made it I wrote it down so I could share!
prep time
1 Hr
cook time
20 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 5 pounds red potatoes
- 6 - hard boiled eggs
- 2 cups miracal whip
- 3/4 cup sour cream
- 1/3 cup mustard
- 1 cup coarse chopped dill pickles
- 1 small onion finely diced
- 2 stalks celery finely diced
- 3-4 tablespoons dill pickle juice
- 1 teaspoon celery salt
- 1 teaspoon dill weed
- - salt and pepper to taste
- - paprika for garnish
How To Make kati's potato salad
-
Step 1Boil potatoes in well salted water until fork tender, DO NOT over boil or they will be mushy. Drain and run cool water over until cool enough to peel if desired and chop into bite size pieces
-
Step 2Chop up 5 of the eggs, save one to slice for garnish
-
Step 3Combine all ingredients until well mixed, adding salt and pepper to taste. Refrigerate until well chilled, over night is best. Garnish with egg slices and paprika.
- 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!
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