| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds small tri-colored potatoes
- 1/2 cup mayonnaise
- 1/4 cup chopped sweet pickles
- 3 tablespoons pickle juice
- 1 tablespoon yellow mustard
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 medium red onion, thinly sliced
- 5 hardboiled eggs, chopped
- 2 tablespoons chopped fresh parsley, for garnish
- Paprika, for garnish
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
- In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 429 |
| Total Fat | 28 g |
| Saturated Fat | 5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 211 mg |
| Sodium | 658 mg |
Reviews
Pretty pretty good! I doubled the pickle juice because I love vinegar. I was tempted to add some sweet corn. Maybe next time. Will make again!
one of our family’s favorites
This was delicious and so easy to make. I love that it only uses a 1/2 cup of mayo and the pickles really add something special. I just started watching this show so this is the first recipe I have tried. Definitely a keeper.
AWESOME. I love Tiffani’s recipes, and her show.
This potato salad is delicious! It’s the only potato salad I make now.