Description
A delicious and creamy potato salad perfect for picnics and gatherings.
Ingredients
Scale
- 5 pounds Russet potatoes (peeled and chopped into 1-inch pieces)
- 2 cups mayonnaise
- 3/4 cup pickle juice
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium yellow onion (peeled and chopped (1 cup))
- 3 stalks celery (ends removed and chopped)
- 8 large hard-boiled eggs (peeled and chopped)
- Fresh parsley (chopped, for garnish)
Instructions
- Place 5 pounds Russet potatoes into a large pot and cover with cold water. Place the pot over medium-high heat and bring to a boil. Cook until fork-tender, about 20-25 minutes.
- Drain the potatoes using a colander. Transfer the potatoes back into the pot and allow them to cool slightly.
- In a large serving bowl, whisk together 2 cups mayonnaise, 3/4 cup pickle juice, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until smooth.
- Add the potatoes, 1 medium yellow onion, 3 stalks celery, and 8 large hard-boiled eggs to the serving bowl. Gently toss to coat everything in the dressing.
- Cover and refrigerate for at least 1 hour for the best flavor, or until ready to serve. Sprinkle with fresh parsley for garnish and enjoy!
Notes
- This potato salad can be made a day in advance for better flavor.
- Adjust seasoning to taste based on preference.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 200mg