Side Pannel
The Best Potato Salad
The Best Potato Salad
- Recipe Submitted by Kosher on 05/02/2014
Category: Side Dishes, African
Ingredients List
- 3 Medium Russet Potatoes
- 1/2 teaspoon sea salt plus more for boiling
- dash of freshly grated pepper
- 1/3 cup mayonnaise
- 1/4 cup sweet pickles diced fine
- 1/8 cup yellow mustard
- 2 large hard-boiled eggs diced into cubes
- 1 tablespoon chopped red onion
- 2 teaspoons chopped flat-leaf parsley
Directions
Place potatoes in a large pot with skins on. Add water to cover by 2", season with salt, and bring to a boil.
Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes.
Drain. Place potatoes in a large bowl and let cool, then peel. Meanwhile, whisk mayonnaise, Mustard, 1/4 teaspoon pepper, and 1 1/2 teaspoons salt in a small bowl for dressing.
Dice up the potatoes into bite sized cubes. Add chopped sweet pickes on top of potatoes.
Add chopped hard boiled eggs.
Add diced red onion.
Add dressing and stir.
Chill for at least one hour before serving.
Store in an airtight container in the refrigerator for up to 5 days.
Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes.
Drain. Place potatoes in a large bowl and let cool, then peel. Meanwhile, whisk mayonnaise, Mustard, 1/4 teaspoon pepper, and 1 1/2 teaspoons salt in a small bowl for dressing.
Dice up the potatoes into bite sized cubes. Add chopped sweet pickes on top of potatoes.
Add chopped hard boiled eggs.
Add diced red onion.
Add dressing and stir.
Chill for at least one hour before serving.
Store in an airtight container in the refrigerator for up to 5 days.
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