Potato Salad

Photo by Crystal R.
Adapted from sixsistersstuff.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sixsistersstuff.com

Ingredients

  • 8

    potatoes, cooked and diced into bite size pieces

  • 8

    eggs, hard boiled

  • 3/4

    cup dill or sweet pickles, diced

  • 2

    celery stalks, diced

  • 1

    cup mayo (I like to use Light Miracle Whip... yes I'm a Miracle Whip girl)

  • 2 to 3

    Tablespoons yellow mustard

  • 1

    tablespoon sugar

  • 1

    teaspoon white vinegar

  • Salt and Pepper to taste

  • Salad supreme seasoning, optional to sprinkle on top

Directions

Bring two pots of water to a boil. In one pot boil your potatoes for about 40 minutes, or until fork can easily pierce through the potato. Drain water off of potatoes and let them cool. In the other pot boil your eggs for 15 minutes. When they are done, drain and rinse them under cold water. Put in fridge to cool. Once done cooling, put your potatoes, diced celery, and pickles in a big bowl. Dice the eggs and add it to the bowl. Sauce: In a separate bowl mix your mayo, mustard, sugar, vinegar all together. Pour your sauce over the potatoes in the big bowl and mix. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with salad supreme. Can also save 1 hardboiled egg to slice and add it to the top.

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