Eric Stendal

We were having some family come over for a BBQ today, and I was craving a good ol’ potato salad. Since I’ve never made it before, I went searching on the internet to find a recipe that looked good. This was the winner!

I did cut the recipe in half (so that it is enough for ten, and not twenty people). If you want to double this recipe, you will have enough for twenty people.

Ingredients

1-1/2 lbs red potatoes, chopped
1-1/2 cups mayonnaise
1 cup finely chopped pickles
3 large hard boiled eggs, chopped
1/4 cup chopped red onion
1/4 cup celery, chopped
1-1/2 tbsp prepared mustard
1/2 tbsp apple cider vinegar
1/2 tsp salt (or to your liking)
1/4 tsp black pepper, ground

Method

1. Once your potatoes are cut up, place them in a large pot topped with water. Bring this to a boil. Once boiling, reduce heat to simmering and set a timer for 8 minutes. Check your potatoes at the 8 minute mark with a fork to ensure they’re not too ‘stiff’ nor too ‘mushy’. You want them juuuuuust right. Drain. Then, return the potatoes to the pot to cool on the counter.

2. In a large mixing bowl, mix together your mayonnaise, pickles, hard-boiled eggs, red onion, celery, mustard, cider vinegar, salt, and pepper together. Fold in your cooled potatoes until mixed well.

3. You can prepare this salad the day before you need to serve it and chill it overnight in the fridge. This will have the flavours combine nicely. Or, you could prepare it the same day, but a bit earlier than you need it so that it has time to cool ‘n chill in the fridge before serving it.

There you have it. If you’re going to double the recipe for a larger crowd, use five hard-boiled eggs instead of six.

I sprinkled a little bit of dill weed on my finished salad and will colour it with a little bit of paprika for some enhanced flavour and colour.

Enjoy!!