Mild & Tangy Potato Salad with Eggs
Author: Terese @ thecountrybasket.com
Recipe type: Side dish
Serves: 4-6
- 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
- Boil the potatoes in lightly salted water until just tender. Drain, cool completely.
- Boil eggs until hard boiled, drain, let cool completely, peel and chop.
- In a medium sized bowl, mix together chopped pickles, mayonnaise, salt, and pickle juice or potato broth, until well blended.
- 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/
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