Ingredients 

• 6 Chopped and cooked potatoes
• 3 Hard boiled eggs, chopped
• 1 Finely chopped onion
• 2 Stalks of celery, chopped
• 1/2 cup Sweet pickles, chopped
• 3/4 cup Mayonnaise or Miracle Whip (Whichever you prefer)
• 1 tsp Yellow mustard
• 2 tsps Pickle Brine (Optional)
• Salt & Pepper

Makes 12 1/2 cup servings. 

Potato salad is such a great dish. It’s tasty, your guests will love it and all you really have to do is take your ingredients and mix them all together.

So basically, once you have all of the ingredients listed above, mix them all together. 

Since this is such a beautifully simple recipe, I’m going to share a few tips that I have picked up when making this, 

1. There are many opinions on how to cook potatoes for potato salad. Do you cook them with the skin on or peeled? Do you cut them before or after they have cooked? Do you microwave or boil them?

Personally, I peel and cut them into about 3/4″ cubes and cook them in salted water (if you prefer to keep the skin on, you can do so). I put the potatoes in cold water, and once it starts boiling, I lower the heat to medium and set a timer for 7 minutes. You want them to be “al dente” – half cooked.

Drain the water and let them sit. Do not run them under cold water, as this will stop them from cooking. You want them to still be hot, so that the middles can fully cook while they’re cooling.

By the time the potatoes have cooled down, they will be perfect to use in your potato salad. 

2. The best thing about this particular potato salad is all of the different textures. You have your perfectly cooked potatoes, the crunchy celery, the tangy pickles and creamy mayo. The eggs are also a great addition. 

I don’t like using those egg slicers, I find that the slices are too thin. I like my potato salad to have big pieces of egg. 

So I slice them so that each slice is approximately 1 cm thick. Then I slice length-ways so I have semi-circular pieces of egg. If the eggs are really big, I’ll slice the semi-circular pieces in half. 

3. The same goes for the pickles and celery. I like having big pieces in my salad – but not too big so that they’re overpowering. I generally try to chop everything into 1 cm cubes. If you don’t want to use celery, try substituting it with cucumber. 

4. If your family loves pickles (like mine!), you can give your potato salad an extra bit of kick by adding 2-3 teaspoons of pickle brine to your salad! Your pickle-crazy family will love it! 

5. It’s always difficult to judge how much potato salad to make. For starters, let me clarify that the potatoes I use are around the size of a closed fist. And the yield given above is for 12 servings – not 12 people. 

I usually allow for 2 servings per guest (including children). But if this may not seem enough, increase your ingredients accordingly. But, always remember to use a big enough container to mix your potato salad in! 

With summer sadly coming to an end, you might want to enjoy the delicious taste of potato salad on a quiet night in with your significant other. For a smaller yield, simply use half of the quantities listed above. 

6. Finally, I love celery leaves. Not only are they tasty, they make a beautiful garnish for your potato salad and your other dishes! 

Bon appetite!