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Nancy's Kitchen - Tried and Tested Recipes
Pat's Potato Salad Recipe

This is a potato salad recipe for Linda from the July 5th newsletter.I hope this recipe is close to what she is looking for. '
Sorry I have not responded sooner but been recovering from breast cancer surgery.

I use dill pickles but have made this with dill pickles or sweet pickles.
It is easy to sub ingredients you like. I don't like raw onions so I use onion powder. If I don't have celery I have used celery seed.
I have used sliced olives, get the picture. So go for it with the ingredients you like. Pat In So. Cal

Pat's Potato Salad Recipe

5 pounds potatoes, russet, Yukon gold or red
1 tablespoon salt
1/2 stick butter, melted
1 cup good mayonnaise *
1 teaspoon mustard
1/2 cup dill pickle juice, Not Kosher* *
1 teaspoon onion powder
1/4 teaspoon pepper
2 dill pickles, diced
2 ribs celery, diced
8 eggs, boiled and cut in chunks

Boil the potatoes with the skins on in water to cover. Add the salt when the water starts to boil. Boil potatoes gently for about 25 to 35
minutes or until a sharp knife goes into the potato easily. Do not over cook. You want them to be a little firm. They will continue to cook
some while they are cooling. Cool just enough so you can handle.

Peel and cut potatoes to your size preference. Pour the melted butter over the potatoes and toss gently until potatoes are covered.
Add the mayonnaise, mustard, pickle juice, onion powder and pepper. Stir gently to mix.
Add the diced pickles and celery. Stir gently to mix. Add the eggs and mix. * At this time you may need more mayonnaise and or
pickle juice. You want it wet because as it sets the potatoes and eggs will absorb some of the moisture. Taste for seasonings and adjust.

NOTE: *I never add salt because the mayonnaise and pickle juice is usually salty enough. But taste before serving and season to your taste.
**Can use Vinegar in place of dill pickle juice if desired.

I may add a pinch or so of garlic powder and sometimes celery seeds, but not always.
Pat In So. Cal

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