I never thought I would put hard-boiled egg(s) into potato salad, but here it is, with dill pickles too! Cook the potatoes the day before you make the salad.
For 8 Serving(s)
Wash potatoes. Boil in 2-3 cups water on the stove-top for one hour, or until cooked. Or, cook them in the INSTANT POT following manufacturers instructions (about 20 min on pressure-cooking setting). Allow potatoes to cool, and then place them in the refrigerator until cold.
Peel and cube potatoes, and place in a large bowl. Add celery, green onions and pickles.
Whisk together dill pickle juice, mayo, vinegar, mustard, salt and pepper. Add to potato mixture and mix well.
Mix in the hard boiled egg. Refrigerate until serving.
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