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"No Boil" Potato Salad

Course: Salad
Cuisine: American
Author: Catherine's Plates

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.