“No Boil” Potato Salad
Equipment
- cutting board & sharp knife
- large mixing bowl & wooden spoon
- can opener & strainer
Ingredients
- 2 (15oz) cans whole potatoes
- 1/2 yellow onion, diced small
- 2 ribs celery, diced small
- 6 sweet peppers, diced small
- 2 dill pickle spears, diced small
- 1/3 cup mayonnaise
- 1 TBS dill pickle juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 hard boiled eggs, peeled & quartered (DIVIDED)
Instructions
- Drain, rinse, and dry canned potatoes. On a cutting board cut potatoes into quarters and place in a large mixing bowl.
- Add diced onion, sweet peppers, pickles, mayonnaise, 2 hard boiled eggs, pickle juice, salt & pepper. Using a wooden spoon carefully fold all ingredients together until well coated.NOTE: give a taste and make salt & pepper adjustments if needed. Place potato salad in a serving bowl. Place extra hard boiled egg (quartered) on top. Sprinkle with paprika. Refrigerate for 2 hours and enjoy. NOTE: you can serve this right away also. It's great either way.
Can’t wait to try this!!! I’ve always shied away from making potato salad because of having to lift heavy pots of boiling water as I have a bad back and shoulders. This sure looks like the answer I’ve been waiting for!!! ❤️❤️❤️
Awesome! I hope you give it a try and let me know what you think.