KID-FRIENDLY POTATO SALAD

Yield: Makes 12 servings
Ingredients: 14 Yukon gold potatoes; 5 eggs; 32 ounce jar mayonnaise, chilled; 2 tablespoons yellow mustard; 2 tablespoons pickle juice (the clear green juice from a jar of dill pickles); salt and freshly ground pepper to taste

Kids often squirm if they see hunks of green veggies or seasonings in their potato salads. This salad packs in the flavor (and even some protein in the "hidden" eggs). Kids love it and so do parents, aunts, uncles and everyone else!

July 13, 2005

Recipe information

Yield
Makes 12 servings

Ingredients

14 Yukon gold potatoes

5 eggs

32 ounce jar mayonnaise, chilled

2 tablespoons yellow mustard

2 tablespoons pickle juice (the clear green juice from a jar of dill pickles)

salt and freshly ground pepper to taste

Preparation

Boil potatoes in their jackets until a fork penetrates easily, about 20-25 minutes. While potatoes are boiling, hard cook the eggs by placing in water to cover and cooking over medium heat 25 minutes. When potatoes are cooked, chill in refrigerator. Rinse cooked eggs over cold water and chill. Two hours later, remove potatoes and peel by hand. Cut into chunks about 3/4-inch. Place in bowl. Peel eggs and grate (using hand grater) into the potato bowl. Stir to combine. Add mayonnaise, one cup at a time (you may use less than a full jar if you prefer it less creamy). Stir in mustard and pickle juice. Season with salt and pepper to taste. Chill 2 hours and serve.

TagsAmerican Potato Root Vegetable Vegetable

Recipe notes

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