What better picnic food than potato salad? Okay, maybe there are a few picnic staples other than potato salad, but it just felt right. I couldn't share any of it with my friends on the picnic because of COVID-19, but I wished I could've. There is something special about cold potato salad on a warm summer night. I left out the red onion, and while it would have added flavor, the potato salad had plenty of flavor that made it so so yummy!
ingredients ~
3 pounds Yukon Gold Potatoes
4 hard boiled eggs
1 cup mayonnaise
1/4 cup buttermilk
2 Tablespoons yellow mustard (or 1 Tablespoon dijon)
2 dill pickles, minced (& splash of pickle juice)
salt and pepper
2 ribs celery, chopped
1/4 cup red onion, chopped
instructions ~
1. Place whole, unpeeled potatoes in a large pot of water. Bring water to a boil, then lower heat and simmer for 10 to 15 minutes, until the potatoes are fork tender.
2. Drain water completely from the pot and cover the pot with a lid to allow the potatoes to steam for 5-10 minutes.
3. Peel potatoes, if desired, and cut them into 1 inch chunks.
4. Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl.
5. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
6. Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
7. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Recipe From: Tastes Better From Scratch
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