My favorite potato salad filled with eggs, sweet pickles, and slaw dressing that gives it a unique twist. I’ve been making it for years & it’s always a hit!
MY FAVORITE POTATO SALAD
Guess what? I’m on my way to Mexico! But, I actually wrote up a few posts before I left so you’ll have something to read in my absence.
I love this potato salad. I make it for almost all of our BBQs and I made it this past Easter. I’m not a big fan of mayo so I like that this recipe uses mostly slaw dressing.
I also typically don’t like crunchy things in my otherwise soft food (i.e. celery and pickles), but I let it slide in this dish.
When you’re used to just making something, it’s tricky to keep track of everything you put in a dish and write it down. I think this is why I rarely post my own recipes. I make things all the time, it just takes more effort to track everything and (sometimes) I’m lazy.
Things you may need…
- 9 medium russet potatoes
- 2 celery heart stalks or regular celery, diced
- 20 sweet petite gherkins or 10 regular size, diced
- 5 hard boiled eggs peeled & sliced
- 3/4 cup Marzetti slaw dressing
- 1/4 cup mayo I used olive oil mayo
- salt and pepper to taste
- Scrub your potatoes, peel them and chop them into approximately 1/2″ – 1″ cubes. Keep the pieces similar in size so they will cook at the same speed.
- Add potatoes to a large pot of salted water and bring to a boil. Continue boiling until potatoes are fork tender. You don’t want them hard, but you also don’t want them too soft. Otherwise they’ll fall apart and you’ll have mashed potato salad.
- In another pot, boil your eggs.
- My egg boiling trick (that I think came from Rachael Ray) – Add your eggs to a pot of salted water. Bring up to a boil then turn off heat and cover with a lid. Remove from the heat and let stand for 10 minutes in the water. After 10 minutes, drain and spray the eggs with cold water. You’ll have perfectly yellow yolks – no green!
- While the potatoes are boiling, chop up the celery. I like the celery to be really small. Size is really up to you.
- Also, chop up the pickles and use an egg slicer to slice up the cooled eggs.
- Combine the egg, pickles and celery into a large bowl and season with salt and pepper, to taste.
- Once potatoes have finished cooking, I drain them and stick them into the fridge so they’re easier to work with. If they’re too hot, they’ll fall apart while you’re combining the ingredients.
- Once cooled, add the potatoes to the egg/pickle/celery mixture and season with more salt and pepper.
- Add the slaw dressing and mayo and stir to fully combine making sure all the potatoes are coated and the egg/pickle/celery is pretty evenly distributed. Add more salt and pepper and/or mayo or slaw dressing, to taste.
- Let it hang out in the fridge for a little while then serve.
Other salads you may like…
Arabic Potato Salad (my OTHER favorite)