“No Boil” Potato Salad
“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.