Picnic Potato Salad Recipe
This potato salad recipe is simple and easy to make and is the perfect side dish for a picnic, summertime gathering, or a barbecue.
Ingredients
- 8-10 small potatoes (I like Yukon gold's but any potato is fine)
- 10-12 large eggs
- ¾ cup mayonaise
- ¼ cup mustard
- 4 tbsp salt (for the potato water)
- 2 tsp salt (to season)
- 2 tsp pepper
- ¾ cup finely chopped dill pickles
- ¾ cup finely chopped white onions
Instructions
- Add the potatoes to a pot and cover with water. Add the 4 TBSP of salt to the water. Boil on medium until the potatoes are fork tender. When done, drain and set aside to cool.
- At the same time as the potatoes are boiling, boil the eggs for five minutes. Drain and cover with cold water in the same pan to help them cool faster.
- After the eggs and potatoes are cooled off, use a pairing knife to removed the skin from the potatoes and peel the eggs. When done peeling the eggs, make sure to rinse them off to make sure there are no egg shells left on them. Dry with a paper towel.
- Chop up the eggs and potatoes and put in a large mixing bowl.
- Chop up the pickles and onions and put in the bowl with the eggs and the potatoes.
- In a small bowl, mix the mayonnaise, mustard, salt and pepper, and mix well. Add that mixture to the bowl and combine with the rest of the ingredients. Mix gently until well combined. If you like your potato salad with more mayo or mustard, add more! I like mine with less so make it to your liking. You can also add more salt and pepper if you like! Make sure to taste it as you go though if you add more.
- When everything is combined and seasoned to your liking, transfer to a serving bowl or some type of container with a lid if you're going on a picnic and refrigerate for at least an hour or two if possible.