A creamy but crunchy potato salad. An old family recipe full of flavor.
- 4 hard-boiled large eggs
- 1/2 of a seeded cucumber cut into 1/2 chunks
- 3 large pickles – cut roughly into the same size as the cucumbers
- 1/4 cup Pickle ‘juice’
- 4 hardboiled eggs (cooled)
- 1/2 – 3/4 cups of 3/4mayo.
- salt and pepper to taste
- garnish (I like green onions)
- Cook 2 lbs of potatoes. I cook with the skin on, rinse the hot potatoes in cold water then just peel the skin off with my fingers. Make sure not to overcook the potatoes and to use cold water to cool them.
- Cut into chunks that are bite sized. A little smaller than an inch. It’s a personal thing, I like the chunks to be easy to eat, and a consistent size.
- Make sure the potatoes are cold when you assemble the salad.
- Put about 3/4 of a cup of mayo in a small bowl. Drizzle in about 1/4 cup of ‘pickle juice’.
- With a fork, stir/whisk until pickle juice is thoroughly mixed into the mayo. This is what contributes to the wonderful tangy taste of this potato salad.
- Make sure the cucumbers and pickles are chopped into chunks roughly the same size (that might just be a personal preference?)
- Place cut up potatoes in a bowl and add about 3/4 of the prepared mayo with pickle juice. Gently stir until potatoes are well covered with the mayo dressing.
- Add pickles, cucumbers and chopped up eggs to the potato mixture. Add some salt (and pepper, if you like). Gently stir. You don’t want to be too rough or the eggs will be torn into smaller pieces.
- Garnish with something bright green. I like using green onions. Can I share something weird with you? I can’t stand raw onions. Onions are ALWAYS optional in my recipes!