chicago style potato salad

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

(1 RATING)

113 Pinches 1 Photo

Lisa Foote

Castle Pines, CO

Updated on Feb 12, 2014

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.

Rate

prep time 50 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

8-10 - medium sized yukon gold potatoes, boiled and pealed
1/4 cup onion, diced
1 cup light mayonnaise
1/4 cup dijon or brown mustard
1/2 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons dill pickle relish with juice
1 - large or 2 small dill pickles, diced

How To Make chicago style potato salad

Step 1

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.

Step 2

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.
Step 3

In a separate medium size bowl combine: mayo, onion, garlic, sugar, salt, pepper, pickle relish, pickles and mustard. Mix well.
Step 4

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.
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

Comment & Reviews

Just A Pinch Sweepstakes