Nikki’s Kitchen:Potato Salad

By: Nikki Hamburger


So now that summer is in full swing and we are all attending BBQs and picnics, we are always asked to bring a side dish. And, of course, we never know what to bring. How about potato salad? Not everyone has mastered the art of this dish, but over the years, I’ve developed a pretty good recipe. I hope you all enjoy it.

Potato Salad:DSC_0191

6 eggs (hard boiled), diced
5 pounds red or white potatoes, diced
1 can (2.25 oz.) sliced black olives
1/2 cup diced pickles (I prefer dill, but you can use sweet if you like them better.)
1/2 bunch green onion, sliced (whites and greens)
2 cups mayo
1/8 cup mustard (Dijon or brown)
1/4 cup pickle juice
salt and pepper to taste

Place diced potatoes into a pot, and then fill pot with cold water. Place on stove on high heat, and bring to a boil. Once boiling, turn down to medium, and cook potatoes until just done (al dente) so they don’t fall apart in the salad. Drain and cool in DSC_0192
fridge. Once cooled down, add all other ingredients, and stir until combined. It’s that easy. I hope you enjoy.





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