Basic Potato Salad

Nothing says American food like a good old fashioned potato salad.  I love it and I think that it’s important to have a basic potato salad recipe in your recipe collection.  They are great for barbecues, picnics, casual suppers or as a potluck dish.  The recipe is also easy to double or triple so you can make as little or as much as you need.  I make a large batch of this basic potato salad at the beginning of the week and the kids will munch on it all week. It goes really well as a side with brats, burgers and hot dogs.

This recipe is for a basic potato salad with eggs, celery and dill pickles. I was at the grocery store and found a jar of dill pickle relish. I don’t know if I have had my head in the sand, but I have never seen that before.  So I bought a few jars and that is what I used in this recipe. You can just chop up pickles, but I thought the dill relish was just a great time saver.

Plan on serving this at your next barbecue. You just can’t go wrong with potato salad.

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Basic Potato Salad
Votes: 0
Rating: 0
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Rate this recipe!
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Clean the potatoes with water. Cut the potatoes in half and then cut the halves into quarters, continue that process until you have 2-3 inch cubes of potatoes.
  2. Place the cut potatoes into a large soup pot and cover with water. Bring the water to a boil and let cook the potatoes until fork tender, about 15- 20 minutes. Strain in a colander and rinse with cool water.
  3. Strain the potatoes in a colander and rinse with cool water. Let sit until completely cool, about 10 minutes.
  4. Place 6 eggs in a sauce pan and cover eggs with water. Bring the eggs to a boil, turn the heat off and let sit for 10-12 minutes in the water. When done, rinse with cool water and let cool. When they are cool, peel and chop the eggs.
  5. Place all the ingredients in a large mixing bowl and mix together gently.
  6. Start with 1/4 teaspoon of both salt and pepper and then if desired, add salt and pepper to your taste.
  7. Sprinkle the top with paprika to add a little color to your salad.
  8. Refrigerate until needed.
Recipe Notes

This Basic Potato Salad is gluten free, dairy free, and vegetarian.

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