Janie's Creamy Potato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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This is a combination of a few recipies that I've adapted over the years. This salad always gets gobbled up at every BBQ I've made it for, but a little bit goes a long way! Ingredients:
8 medium red potatoes, cooked and diced |
1 1/2 cups mayonnaise |
2 tablespoons cider vinegar |
2 tablespoons sugar |
1 tablespoon regular yellow mustard |
1 teaspoon salt |
1 teaspoon garlic powder |
1/2 teaspoon fresh ground black pepper |
2 celery ribs, finely diced |
1 cup minced red onion |
5 hard-boiled eggs, roughly chopped |
1/2 cup dill pickles, diced |
1 tablespoon pickle juice |
1 tablespoon fresh dill |
1 cup sour cream |
1 tablespoon celery salt |
1 tablespoon old bay seasoning |
1 teaspoon paprika |
Directions:
1. 1. Cut potatoes into equally sized quarters. Boil in salted water til fork tender then cool to room temperature.
2. 2. Mix all wet and dry ingredients (everything except the celery, onions, and pickles) in a large separate bowl.
3. 3. Add potatoes and stir til incorporated, then add celery, onions and pickes. Carefully stir in the hard boiled eggs.
4. 4. Refrigerate for at least 4 hours or overnight.
5. 5. Springle paprika on top before serving.
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