QUEENIE'S PICNIC POTATO SALAD
Cynthia Chazen
A true classic, made even better by the nice folks at America’s Test Kitchens. Mom would eat this salad for a week straight!
ingredients
- (You just have to eyeball the quantities).
- 6 Yukon Gold potatoes, boiled and peeled
- 1 dozen hard-boiled eggs, cubed
- 1/2 c. dill pickle juice
- 2 medium white onions, diced fine
- 4 large dill pickles, cubed
- 4 ribs celery, sliced thin (optional)
- 1 Tbsp. celery seed
- Kosher salt and white pepper, to taste
- 1/4 cup yellow mustard
- 1 cup mayonnaise (or 3/4 c. mayo and 1/4 c. sour cream)
directions
- 1
Boil, peel and cube potatoes. While still hot, mix them with only the pickle juice, and set in refrigerator to cool completely, covered. Then add in the rest of the ingredients and chill well.
- 2
Adding in the hard boiled eggs to the chilled salad right before serving keeps the smell down!
Source: From Lois Gaither Nelson
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