Plain—but absolutely scrumptious—potato salad. The kind that goes with baked beans and watermelon. This is the way potato salad should be! Fluffy, light, flavorful, and packed full of treats.
Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.
Serve with baked beans, coleslaw, pasta salad, burgers … and two pieces of pie.
And that’s an order.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
by Kendall Smith in
Salads
Prep: Cook:
Serves: 8 Level: Easy
by Agnes Potier Murphy in
Salads
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Salads
Prep: Cook:
Serves: 8 Level: Easy
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