Print

Good Life Southern Potato Salad

Ingredients

  • 2 lbs. Yukon gold potatoes, peeled and cut into 3/4 inch cubes
  • 1/4 cup Dill pickle juice
  • 2 stalks Celery, diced
  • 1/4 cup Dill pickles, diced
  • 2 tbsp. Red onion, diced
  • 1/4 cup Spanish olives, halved
  • 2 Eggs, hard boiled and chopped

Dressing

  • 1/2 cup Mayonnaise
  • 1 1/2 tspn. Dijon mustard
  • 3/4 tspn. Salt
  • 1/2 tspn. Black pepper
  • 1 tbsp. Sugar
  • 1 tbsp. Tarragon, minced

Instructions

  1. Start hard-boiled eggs.  Place two eggs in a saucepan and cover with one inch of cold water.   Bring to boil.  Cover and removed from heat.  Let the eggs stand, covered in the pan for 15 minutes.  Plunge eggs into iced water and peel.

  2. Peel and dice potatoes while the eggs are cooking.  Place them into a large pot and fill with cold water.   Bring to boil, then reduce heat to medium high and simmer for 8-9 minutes.  Potatoes should be fork-tender.

  3. While potatoes are cooking, make the dressing.  Add all ingredients in a small bowl and mix well.  Set aside.

  4. Drain the potatoes and return to pan.  Pour 1/4 cup dill pickle juice over potatoes, toss gently and let stand 20 minutes.

  5. While potatoes are standing, prep the celery, dill pickles, onion, Spanish olives and eggs.  Put them in a medium bowl.

  6. Add potatoes to the bowl and gently toss all ingredients with dressing.

  7. Cover and refrigerate about an hour before serving.  Garnish with fresh herbs.