Chicago Style Potato Salad
8-10medium sized yukon gold potatoes, boiled and pealed
1/4 conion, diced
1 clight mayonnaise
1/4 cdijon or brown mustard
1 tspgarlic powder
1/2 tspblack pepper
3 Tbspdill pickle relish with juice
1large or 2 small dill pickles, diced
How to Make Chicago Style Potato Salad
- 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.