WoW!! What an easy recipe that is so easily adaptable to personal tastes. Since I was only cooking for a couple of people, I just estimated with 4 large potato's and 5 eggs. Approx. 3/4 cup mayo, and a dash of mustard. (I could also see adding a shot of a Louisiana hot sauce, which I love.) I used bread and butter pickles cut up, the flavor of those sweet rounds and added a little juice.
I have since made this several times, and what I find works best for me is some pickle juice and white vinegar which gives it the bite I love. Also adding fresh chives..........I want to thank Holly (who reviewed this recipe) when she wrote ' to cook the potato's whole in their skin, and then peel and chop after they were cooled.' That was PERFECT (because I know I can overcook potato's and they will turn mushy. In fact, I will also now make my mashed potato's this way.) This was my first time making potato salad and I will not buy store bought again, this was just too good and easy. Thanks for posting.
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WoW!! What an easy recipe that is so easily adaptable to personal tastes. Since I was only...