Chicago Style Potato Salad

Name: Chicago Style Potato Salad
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 8-10 medium sized yukon gold potatoes, boiled and pealed; 1/4 c onion, diced; 1 c light mayonnaise; 1/4 c dijon or brown mustard; 1/2 tsp sugar; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 3 Tbsp dill pickle relish with juice; 1 large or 2 small dill pickles, diced

By Lisa Foote
@LisaFoote

My parents were originally from Chicago. This is an old family recipe for potato salad that is more of a mustard base, than a mayonnaise base. You can adjust the amount of pickles and olives in it to your taste as well.

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

Prep:

50 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8-10

medium sized yukon gold potatoes, boiled and pealed
1/4 c

onion, diced
1 c

light mayonnaise
1/4 c

dijon or brown mustard
1/2 tsp

sugar
1 tsp

garlic powder
1/2 tsp

salt
1/2 tsp

black pepper
3 Tbsp

dill pickle relish with juice
1

large or 2 small dill pickles, diced
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How to Make Chicago Style Potato Salad

Step-by-Step

NOTE: I usually boil the potatoes the day before and put them in a ziploc bag overnight. The skin can stay on for this recipe but if you want to remove it, chilling the potatoes makes it easier. But if you don't have overnight to make the salad, you can use the cooled potatoes the same day.
Boil the potatoes for 30 minutes in 2 quarts of water with a small amount of salt added. Remove potatoes from pan on to paper towel or plate. Cool potatoes for 30 minutes. Peel and cube the potatoes ( or you can leave the skin on if you prefer that.) Put cubed potatoes in a large bowl.
In a separate medium size bowl combine: mayo, onion, garlic, sugar, salt, pepper, pickle relish, pickles and mustard. Mix well.
Pour the dressing over the top of the potatoes and stir gently just until coated. Refrigerate for at least 4 hours before serving for best results. Store leftovers in tightly sealed bowl in refrigerator.

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