Potato Salad Recipe

As a rule, when making potato salad it’s got to be really good. With that in mind, many trial and errors have been made making this perfect tasting salad. In addition, this potato salad has a wonderful blend of sauces along with a great fresh taste. Hence, it is not heavy or thick tasting. But, when made you will that this salad differs from any other potato salad you have made. Other than that, the only way to tell is to try the recipe. So, how about we get started making this fantastic salad and enjoy the savory flavors.

What your going to need:

Makes a lot

5 large Potatoes

6 large Eggs

3 or 4 medium size Celery Stalks

15 slices of Bread and Butter Pickles

3 cups Mayo

⅓ cup of Bread  and Butter Pickle Juice

¼ cup of Mustard

Salt and Pepper

Large Bowl

Cutting Board

Knife

Spoon

And, some really cool music to listen to!

Let’s start mixing it up:

First of all, you are going to start by cooking the eggs and the potatoes. Now, with the eggs they are going to need boiled for 20 minutes. Then, cool down some and peel shell off when warm. Place in refrigerator to cool some. At the same time, boil potatoes for about 25 minutes or until they are soft to stab with a fork. Now, you can choose whether to have the peel of the potato on or off. However, it really doesn’t effect the taste of the potato salad, other than the consistency. This recipe is made with peel on. With that in mind, let potatoes cool off before using.

Cutting up ingredients for Potato Salad:

First, you are going to take your cutting board and cut the 5 large Potatoespotatoes up into 1 inch little blocks, they don’t need to be perfect blocks. Just cut up.

 

Next, clean off your cutting board. Then, take your 6 large Eggseggs and chop them into mini blocks also.

Making the sauce for potato salad:

Now, making the sauce for the potato salad, is truly a taste test approach. But, this recipe is pretty good with the taste consistency.