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    Home » Salad

    Classic Potato Salad

    May 23, 2019 by Kathleen Leave a Comment

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    This classic potato salad recipe is one of my absolute favorites.  It goes perfectly with anything grilled and makes me think of summer.  I always make extra so we can enjoy leftovers during the week.  

    Classic Potato Salad


    This classic potato salad is easy to make and tastes the best if you make it a day in advance.  If you let it sit overnight, then stir it up the next day, all the flavors get into the potatoes and it's just fantastic.  I love the bite of the vinegar, the creaminess of the mayonnaise, and the crunch of the celery.  Juice from a jar of sweet pickles completes the taste.

    Peel and slice 3-4 very large baking potatoes.  Cut them into 2" pieces, boil for about 15 minutes, drain and let cool.

    Cube potatoes to about 2 inches

    When I say let them cool, really let them cool off or else they will break when you cut them into smaller slices for the salad.  A good 45 minutes should be just fine.  The outside might feel a little dry to the touch  but they will absorb the salad dressing and perk back up.  Slice up the cooled potatoes and place them in a large bowl.

    In a medium bowl, make the salad dressing -  combine  1 ½ c. mayonnaise, ½ tsp. salt, ½ tsp. black pepper, ¼ c. apple cider vinegar, ¼ c. water, 2 tbs. sweet pickle juice, and 1 tsp. granulated sugar.

    Salad dressing for potato salad

    Whisk it all together and pour it on top of the sliced potatoes.  Add ¾ c. diced celery, ¼ c. diced onions, ½ c. shredded carrots, 3 tbs. diced sweet dill pickles.

    Add all ingredients to the cubed potatoes

    Mix it all together, top with sliced hard boiled eggs and fresh parsley for garnish.

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    Classic Potato Salad

    Classic Potato Salad
    Print Recipe
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    • Author: Kathleen

    Ingredients

    Units Scale

    3-4 large baking potatoes
    1 ½ c. mayonnaise
    ½ tsp. salt
    ½ tsp. black pepper
    ¼ c. apple cider vinegar
    ¼ c. water
    2 tbs. sweet pickle juice
    1 tsp. granulated sugar
    3-4 large hard boiled eggs
    parsley for garnish

    Instructions

    Peel and slice 3-4 very large baking potatoes.
    Cut them into 2" pieces, boil for about 15 minutes, drain and let cool.
    In a medium bowl, make the salad dressing - combine 1 ½ c. mayonnaise, ½ tsp. salt, ½ tsp. black pepper, ¼ c. apple cider vinegar, ¼ c. water, 2 tbs. sweet pickle juice, and 1 tsp. granulated sugar.
    Whisk it all together and pour it on top of the sliced potatoes.
    Add ¾ c. diced celery, ¼ c. diced onions, ½ c. shredded carrots, 3 tbs. diced sweet dill pickles.
    Mix it all together, top with sliced hard boiled eggs and fresh parsley for garnish.

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