A simple potato salad that's been handed down through 3 generations. Creamy, tangy, and easy to make ahead, this potato salad is a perfect side for grilling, picnics, or a simple family dinner.
Course: Side, Side Dish
Keyword: Potato, Potato Salad
4yellow, red, OR white waxy potatoes
3hard cooked eggs
1/2Cupdill pickle, diced1 large
1/2Cupblack olives, sliced
1/2 Tbslemon juice
1/4 tspkosher saltPlus extra for boiling
1/4 tsp black pepper
Dice potatoes, keeping size uniform. Place in pot and cover in cold water. Add several large pinches of salt. Bring to a boil and cook until tender. Potatoes are done when they are tender to a knife, but not so soft that they crumble.
Peel and dice hard cooked eggs. Dice pickles and olives.
Drain potatoes, and spread on a baking sheet to cool. When cool, place in large bowl and add hard cooked eggs, olives, and pickles.
Measure out mayo, mustard, lemon juice, pickle juice, salt and pepper into bowl. Gently fold until creamy and well incorporated without breaking up the potatoes too much.
Taste and adjust salt and pepper as needed. Cover and refrigerate.
Serve cold with fresh chopped chives and/or fresh cracked black pepper
*If you don't have lemon juice, adding an extra 1/2 tablespoon of pickle juice will work.