Time: 1 hour
Potato salad is a great dish for a sunny day BBQ, but we also like it when it rains or snows. While a great side dish for burgers or hot dogs, we actually like it as a leftover for breakfast, and why not – eggs and potatoes!!! Delicious! We have had guests suggest we make and sell this potato salad – it is that good. Ode to an old school potato salad “Sunny, thank you for the gleam that shows its grace. You’re my spark of nature’s fire. You’re my sweet complete desire.” Ok – maybe that is going too far, but I hope this recipe makes your day sunnier.
Music Selection: Boney M – Sunny
6 large potatoes
2 sticks celery, diced
3 large dill pickles, diced
2 stalks green onion, finely sliced.
Optional: 3 radishes, sliced
Optional: ¼ cup diced green pepper
1 cup mayonnaise
2 Tbsp dill pickle juice
1 Tbsp yellow mustard
1 Tbsp Lawry’s or Hy’s seasoning salt
Smoked paprika to dust
In large pot of water, bring eggs to boil for 12 minutes. Then remove and place in cold water.
In meantime, either bake potatoes in oven at 350 deg F for 30 minutes, until cooked; OR pierce potatoes with fork and microwave for 8 minutes (flipping half way) OR boil potatoes until soft. Let potatoes cool and then cut into 1/2 – 1 inch sized chunks.
In meantime, peel eggs.
In large bowl, place cooled, diced potatoes. Chop the celery, dill pickles, green onion, radishes and green pepper and add to potatoes. Chop the eggs into 6 – 8 pieces per egg and add to bowl.
In a small bowl, mix the mayonnaise, pickle juice, yellow mustard and seasoning salt. Pour over the potatoes and mix well, but gently. Garnish the top with a little green onion and dust with smoked paprika.
School lunch tip: This is great for lunch in a cooled thermos. Our daughter loves taking leftover potato salad to school for lunch!