Description
A creamy and delicious potato salad made with fresh ingredients.
Ingredients
Scale
- 5 lb. red potatoes (washed with skin on)
- 3 cups mayonnaise
- 1 cup chopped celery
- 6 boiled eggs (chopped)
- 2 scallions (chopped)
- 1 1/2 tbsp dill pickle or Spanish olive brine
- 1 1/2 tbsp ground mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp dried dill
- 1 tsp salt (or more to taste)
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
Instructions
- In a large stock pot with steamer insert on high heat, steam the potatoes whole (5 lbs takes about 50 min – remove smaller potatoes as they will cook faster). Let cool. Cut into 1 inch pieces leaving skin on but, discard skin that peels off easily while cutting.
- In a medium bowl, mix mayonnaise, dill pickle brine, mustard, vinegar, sugar, salt, pepper, and garlic.
- In a very large bowl, add cut potatoes, dill, chopped celery, eggs, and mayo mixture. Mix well and store in a covered container for several hours or overnight (is best). Garnish with celery leaves.
Notes
- This potato salad tastes even better if made a day ahead. The flavors meld beautifully overnight.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Salads
- Method: Steam
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg