Potato Salad
This is a classic and delicious potato salad recipe, that goes great as a side dish. LIKE 👍🏽 & SUBSCRIBE ☑️☑️ WRITTEN RECIPE BELOW ⬇️ Potato Salad Makes 12 servings Prep Time: 15 minutes Cooking Time: 20 minutes INGREDIENTS - 5lbs russet potatoes - 6 large eggs - 7 sweet Gherkins pickles (about 1/2 cup diced) - 4 green onions (diced/white & green parts) - 2 stalks celery (about 1/2 cup/diced) - 1/2 green bell pepper (about 1/2 cup/diced) - 3oz black olives (sliced in half) - 1 1/3 cups real mayonnaise - 1/3 cup sweet pickle juice - 1/4 cup mustard - 1 tbsp kosher salt - 1/2 tsp smoked paprika (plus more for topping) - 1/2 tsp granulated garlic - 1/2 tsp pepper (freshly ground/plus more to taste) - 1/4 tsp celery salt (plus more to taste) DIRECTIONS 1.) Peel the potatoes, and dice them about 1 inch wide and 1 inch thick. Put them into a large pot and cover with cold water - 1 inch above the potatoes. Put them on the stove over medium high heat and bring them to a boil. 2.) In the meantime, place another pot (medium or large size) of water on the stove over medium high heat. Once it comes to a boil, gently add in the eggs. Allow them to boil for 13 minutes, then remove them from the pot and directly into a bowl of ice water. Allow them to sit in the water for 10 minutes, then peel and chop them into large chunks. 3.) Once the potatoes come to a boil, add in the salt and stir. Allow them to cook until they’re fork tender - about 15 minutes. 4.) Strain the water from the potatoes. Set them aside. 5.) In a large bowl, add in the Mayo, mustard, pickle juice, paprika, garlic powder, pepper, and celery salt. Whisk together until well combined. 6.) Add in the potatoes, eggs, celery, bell pepper, green onions, and pickles. Stir together until everything’s combined. Make sure you break up the potatoes and eggs as you’re stirring to your desired thickness or smoothness. 7.) Give the potato salad a taste. Add in more pepper and celery salt if needed. Then fold in the olives and transfer the salad into a serving dish. Sprinkle the top with a little extra paprika. 8.) Best if chilled for at least 2 hours before serving or until cold. NOTES: Make sure all of the potatoes are roughly the same size so that they cook up more evenly.
This is a classic and delicious potato salad recipe, that goes great as a side dish. LIKE 👍🏽 & SUBSCRIBE ☑️☑️ WRITTEN RECIPE BELOW ⬇️ Potato Salad Makes 12 servings Prep Time: 15 minutes Cooking Time: 20 minutes INGREDIENTS - 5lbs russet potatoes - 6 large eggs - 7 sweet Gherkins pickles (about 1/2 cup diced) - 4 green onions (diced/white & green parts) - 2 stalks celery (about 1/2 cup/diced) - 1/2 green bell pepper (about 1/2 cup/diced) - 3oz black olives (sliced in half) - 1 1/3 cups real mayonnaise - 1/3 cup sweet pickle juice - 1/4 cup mustard - 1 tbsp kosher salt - 1/2 tsp smoked paprika (plus more for topping) - 1/2 tsp granulated garlic - 1/2 tsp pepper (freshly ground/plus more to taste) - 1/4 tsp celery salt (plus more to taste) DIRECTIONS 1.) Peel the potatoes, and dice them about 1 inch wide and 1 inch thick. Put them into a large pot and cover with cold water - 1 inch above the potatoes. Put them on the stove over medium high heat and bring them to a boil. 2.) In the meantime, place another pot (medium or large size) of water on the stove over medium high heat. Once it comes to a boil, gently add in the eggs. Allow them to boil for 13 minutes, then remove them from the pot and directly into a bowl of ice water. Allow them to sit in the water for 10 minutes, then peel and chop them into large chunks. 3.) Once the potatoes come to a boil, add in the salt and stir. Allow them to cook until they’re fork tender - about 15 minutes. 4.) Strain the water from the potatoes. Set them aside. 5.) In a large bowl, add in the Mayo, mustard, pickle juice, paprika, garlic powder, pepper, and celery salt. Whisk together until well combined. 6.) Add in the potatoes, eggs, celery, bell pepper, green onions, and pickles. Stir together until everything’s combined. Make sure you break up the potatoes and eggs as you’re stirring to your desired thickness or smoothness. 7.) Give the potato salad a taste. Add in more pepper and celery salt if needed. Then fold in the olives and transfer the salad into a serving dish. Sprinkle the top with a little extra paprika. 8.) Best if chilled for at least 2 hours before serving or until cold. NOTES: Make sure all of the potatoes are roughly the same size so that they cook up more evenly.