Potato salad seems to be in every family’s list of the things Mom made better than everyone. If you have a great recipe, it will be easy to modify it by adding The Original spice blend to your mayonnaise. If you want to try something new and pretty simple, this is a recipe that works well as a side on those nights when grilling hamburgers is what your crowd wants. Make it in the morning and as it sits in the refrigerator, the flavors will bloom together.
Ingredients:
4 very large potatoes
½ cup thinly sliced celery
¼ cup finely chopped red onion
½ cup thinly sliced dill pickle spears
1 cup of mayonnaise or Greek yogurt
1 tablespoon dill pickle juice
1 ½ teaspoons of The Original spice blend
Salt and pepper to taste, if desired
Optional:
2 hard boiled eggs, sliced
1 tablespoon chopped parsley
Instructions:
Cut potatoes into quarters and boil till just cooked - potatoes need to stay firm. It’s ok to leave the skin on if you prefer. Remove from the stove, drain water and allow to slowly cool at room temperature. (This keeps them firm for slicing.) Dice cooled potatoes and place them into a large bowl.
Add celery, onion, and pickles to potatoes.
In a small bowl, combine mayonnaise (or Greek yogurt), pickle juice, The Original and salt and pepper if desired. Add to the potato mixture and stir gently until everything is covered.
Cover and refrigerate. Can make up to a day ahead. To serve, arrange sliced eggs on top and sprinkle with parsley if desired.
