Mild & Tangy Potato Salad with Eggs
 
Prep time
Cook time
Total time
 
This potato salad is beautiful and tasty with eggs, sweet pickles, and red skin potatoes.
Author:
Recipe type: Side dish
Serves: 4-6
Ingredients
  • 1 Lb (3 c) washed, cubed red skin potatoes, skin on
  • 5 eggs
  • ¾ c chopped Bread & Butter pickles
  • ½ mayonnaise
  • 2 Tbsp pickle juice or potato broth
  • ½ tsp salt
Instructions
  1. Boil the potatoes in lightly salted water until just tender. Drain, cool completely.
  2. Boil eggs until hard boiled, drain, let cool completely, peel and chop.
  3. In a medium sized bowl, mix together chopped pickles, mayonnaise, salt, and pickle juice or potato broth, until well blended.
  4. Add cold potato cubes and chopped eggs, stir gently until mixed together.
Recipe by The Country Basket at https://thecountrybasket.com/mild-tangy-potato-salad-with-eggs-recipe/