The Best Potato Salad You'll Ever Put in Your Mouth
Every potato salad I have ever tried is so different from this recipe - plus this recipe is much lighter, doesn't have all that excess and heavy mayo/mustard type mixture like in most potato salad recipes. My family loves this recipe!
- 6 to 8 red potatoes or Yukon gold
- 6 to 8 tablespoons olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Garlic salt (to taste)
- Paprika (to taste)
- 4 to 5 boiled eggs
- 1 medium dill pickle
- 3 tablespoon pickle juice
- 1/2 cup mayonnaise or enough for desired moistness
- 1 to 2 tablespoons brown mustard
Cut potatoes in half or into 1-inch slices (leave skins on) and toss in olive oil, salt, pepper, garlic salt and paprika. Place on hot grill on low to medium heat until fork tender, turning once.
Peel and dice eggs. Cut potatoes in quarters or smaller if desired. Dice pickle. Place all potatoes, eggs, pickles, pickle juice, mayonnaise and mustard in large bowl to mix. Add salt, pepper, garlic salt and paprika to taste. Mix well. Best if served warm.
Recipe reprinted by permission of Publisher. All rights reserved.
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