The secrets to my Mom's tangy, good old potato salad recipe are eggs and sweet pickles. You can use dressing instead of mayonnaise for a change of pace.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
788 Calories
Recipe Instructions
Step 1
Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 minutes. Drain potatoes; refrigerate to cool.
Step 2
Meanwhile, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover the pan, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs; place in a large bowl.
Step 3
Stir sweet pickles, mayonnaise, and onion into eggs. Refrigerate to blend flavors, at least 30 minutes. Add potatoes; refrigerate at least 30 minutes more. Serve cold.
Ingredients
1 large onion, chopped
2 cups mayonnaise
10 eggs
5 pounds potatoes, peeled and chopped
1 (24 ounce) jar sweet pickles, drained and chopped
