Whether you call it potato salad or tater salad, this recipe fits the bill. The potatoes are cut and cooked to perfection with Chuck’s secret ingredient – pickle juice - added to the mix for outstanding flavor. Celery, green onions and black olives add great color to the dish. Serve this with our Indoor BBQ Ribs and your barbecue will be a guaranteed success.
Ingredients:
3- lbs russet potatoes
8- boiled eggs
2- stalks celery
5- green onions
1- can medium black olives
2-4 tbsp mayonnaise
1- tbsp dill
Pickle juice
1- tbsp Mustard
Salt and pepper to taste
How to:
Peel potatoes and cube them into ¾ to 1-inch pieces (any smaller and you’ll have mushy potatoes). Cook potatoes until you can run a fork through them. Drain the potatoes and pour 2 tbsp pickle juice over the hot potatoes. Allow the potatoes to cool completely.
Remove the eggshells and mash the boiled eggs with a fork (as if you were preparing egg salad). Dice celery, green onions and black olives. Mix these ingredients together in a large bowl. Add dill, mustard, 2 tbsp mayonnaise and 2 tbsp pickle juice. Mix well.
Once the potatoes are completely cooled, carefully fold them into the other ingredients. Add 1 tbsp mustard and more mayo as desired. Chill in the refrigerator for a few hours. This can also be prepared the night before.
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