- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
3 Pounds Potatoes, Cut Into Chunks | 5 Hard Boiled Eggs, Chopped |
3 Stalks Celery, Chopped | 1 Cup Mayonnaise |
2 Large Dill Pickles, Chopped | 1 Tablespoon Mustard |
3 Tablespoons Pickle Juice From Jar | 1/2 Teaspoon Salt |
6 Ounces Sliced Olives | 1/4 Teaspoon Pepper |
1/4 Cup Red Onion, Finely Chopped | Fresh Chopped Dill, To Taste, Optional |
Cover potato chunks with water and boil until tender but not falling apart. Drain and refrigerate until cooled. In a large bowl, combine all ingredients. For best results refrigerate potato salad overnight.
The original recipe called for red potatoes, Yukon gold are good as well. Use russet for a more traditional potato salad.
2018 Recipe - April Ferre - from www.wonkywonderful.com.
"It is no secret that I love tri tip. That may be an understatement. My karate dojo has been doing a BBQ fundraiser for a few years now that included tri tip, chicken, baked beans and potato salad. All of it is wonderful. I buy two dinners for myself each time. But my favorite part ... the potato salad! Best potato salad I've ever had. So naturally, I went looking for a copy cat recipe. This recipe comes very close." - April Ferre