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Potato Salad – The World’s Easiest


In case I haven’t made it abundantly clear, I’m not super-comfortable in the kitchen. In fact, one of the reasons I started writing for CliqueClack Food is because I had a baby and wanted to become more comfortable so I could feed my family well. So it should come to no surprise that I don’t really have a ton of my own recipes. In fact, when I decided to write this post so Cate would  have something to do with her potatoes, it was the first time I ever actually wrote out a recipe.

All of that is a very long-winded way of saying that the recipe I’m about to publish is really just a guide. Play around with the amounts to suit your taste. For instance, I don’t completely loathe mayonnaise like Debbie does, but I’m not a huge fan of it, so I put in as little as possible. You may want more. You would be wrong, but hey. To each their own. If you’re brave (and awesome) enough, you could even up the mustard quotient– which is something I would actually recommend.

This potato salad is super-simple, and can generally be made with things hanging out in your refrigerator.

  • 5 lb. bag of red potatoes
  • 6 hard-boiled eggs
  • 3 celery stalks
  • 1/2 cup of mayonnaise (I like the Kraft olive oil mayo)
  • 1/3 cup yellow mustard
  • 1/3 cup pickle juice
  • 6 pickle spears (Claussen Kosher Dill spears)
  • 1 tsp. white pepper
  • 1 tsp. paprika
  • salt and pepper to taste

Cut the potatoes in half, keep the skins on and boil them up. In a separate pan, boil your eggs. While your potatoes and eggs are boiling, slice your celery and chop up the pickle spears. Drain the potatoes and cut them into bite-sized pieces and put them in a large bowl.Chop up five of the eggs, leaving one aside.

While they’re still hot, add your celery and pickles. Add the mayo, stir everything up, add the mustard and stir it again. Put in your 5 chopped eggs, then add the pickle juice and stir it up a third time. Add the salt, black pepper and white pepper, and stir it all up a final time. take the 6th egg, slice it and place on top of the potato salad. Sprinkle the paprika over the entire dish.

The key to the whole dish is the pickles, which is why I use Claussen. They’re just the best-thhands down. I HATE potato salad that tastes sweet, hence the focus on the pickles and mustard. The pickles also take the place of the onions that most people seem fond of putting in potato salads.

Some folks are also kind of confused by the fact that I put eggs in my potato salad. I honestly started doing that because my mom puts them in hers, and I just got used to it. It’s definitely still potato salad, and not egg salad, but the eggs are nice because they add a different texture, not to mention some protein. Overall, the recipe is a little weird, very simple, and people seem to dig it.

Photo Credit: Kona Gallagher/CliqueClack Food

One Response to “Potato Salad – The World’s Easiest”

June 1, 2009 at 1:12 PM

This sounds soooo good. Don’t be offended, but I’m going to use a non-dill pickle to make this because dill is not my friend. Also, eggs go in, and on everything in my opinion. There is no food they cannot improve.

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