Ingredients
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- 2 small golden potatoes
- 2 medium russet potatoes
- 2-3 eggs
- Small green pepper
- Small red onion
- ¾ cups mayo
- 1 tbsp. pickle juice
- 1 tsp. of garlic
- ½ tsp. paprika
- 1 tsp. mustard
- 1 tsp. brown sugar
- 2 tsp. of salt to start
- 1 tsp. black pepper
- Additional Salt and pepper for taste
Instructions
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- First, cut the potatoes into large chucks and place in a medium or large pot.
- Add water to pot until it’s a few inches above the potatoes. Add salt. Adding salt to the water will helps season the potatoes.
- Cover the pot and bring water to a boil. Then, reduce the heat to medium high.
- Let the potatoes cook until tender (stick a fork in them; if it goes through easily, it’s done.)
- At the same time hard-boil 2 eggs in a small pot.
- While the potatoes and eggs are cooking, dice the onion and green pepper.
- Once the potatoes are done, drain and let cool. Then, you can cut them up into bite size pieces (2 or 3 inches).
- Peel the shell off the eggs and cut them up (doesn’t need to be perfect).
- Combine the potatoes, eggs, onion and green peppers in a large bowl.
- Add the mayo, mustard, pickle juice and gently combine them together. Be sure not to mush the potatoes too much, you don’t want mashed potato salad.
- Add your salt, black pepper, cayenne, paprika, garlic powder and sugar. Be sure to taste and add pinches of any ingredient you feel are needed. Potatoes are not consistent in size and may need more of one thing over another.
- This potato salad went perfectly with the steak we made from Chrissy Tiegen’s cookbook, Cravings, that same day. However, it tasted even better the next day with our burger recipe.
- I hope this recipe is a great starting point for you. Remember to keep tasting and adding as you go. There are just some dishes you cannot write an exact recipe. Don’t be afraid to add an uh of this and an uh of that to make it your own!
Notes
Adapted from: Ms. Jackson’s Potato Salad