When it comes to picnics and BBQs, potato salad is one of my favorite side dishes. I love the way my Grandma Karen would make hers. It’s funny how we grow up watching someone do something and then we automatically do it the same way. I don’t recall grandma every actually going over the potato salad making steps with me yet I make mine just like she made hers. I love that! I miss Grandma Karen very much.
Anyway, Grandma Karen never used sugar or sweet pickles in her potato salad, which I like, however, this recipe calls for sweet pickle chips and I gotta say, it did turn out pretty good.
Ingredients
2 3/4 lbs medium red-skinned potatoes, peeled
1 1/4 tsp salt
1/2 cup Duke’s mayonnaise
1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips
1 1/2 Tbsp Dijon mustard
1 tsp Domino white sugar
1/4 tsp freshly ground black pepper plus more
5 large hard-boiled egg yolks
2 Tbsp chopped red onion
2 Tbsp chopped flat-leaf parsley
McCormick Paprika
Instructions
Boil potatoes in salted water until they are tender when pierced with a knife, 20–30 minutes. Drain. Place in a large bowl and set aside until cool enough to handle.
In the meantime, combine mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 tsp. pepper, and 1 1/4 tsp. salt in a small bowl for dressing. Stir until well-combined.
Coarsely smash potatoes. Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste.
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Quick Tip: This yummy potato salad tastes great alongside any picnic food.