Snapguide

How to make the best potato salad with egg

Make the BEST Potato Salad With Egg

8
STEPS
INGREDIENTS
Peel, slice and dice the four potatoes into 3/8\u201d - 1/2" cubes. Put the potatoes into a saucepan large enough to allow covering them with approx. 1" water.

Peel, slice and dice the four potatoes into 3/8” - 1/2" cubes. Put the potatoes into a saucepan large enough to allow covering them with approx. 1" water.

Bring the potatoes to a rolling boil until they're easily cut with a fork. Immediately remove from heat, drain and refrigerate until cold.

Hard boil, cool, peel and coarsely chop the eggs. Refrigerate.

Hard boil, cool, peel and coarsely chop the eggs. Refrigerate.

Finely dice the sweet baby gherkin pickles and 4 ribs of celery (approx. 1/3 cup).  Set aside.

Finely dice the sweet baby gherkin pickles and 4 ribs of celery (approx. 1/3 cup). Set aside.

In a large mixing bowl, add the potatoes, eggs, celery and pickles. Add the remainder of the ingredients.  Using food-safe gloves, mix all ingredients thoroughly by hand.

In a large mixing bowl, add the potatoes, eggs, celery and pickles. Add the remainder of the ingredients. Using food-safe gloves, mix all ingredients thoroughly by hand.

Hint: Start with 1 1/2 cups of mayonnaise, then add more to achieve desired consistency and flavor.

Chill for a couple of hours, then enjoy the finished product!  Feedback will be appreciated and questions gladly answered!!

Chill for a couple of hours, then enjoy the finished product! Feedback will be appreciated and questions gladly answered!!

  • 4.0 Potatoes, medium to large, Russett
  • 9.0 Eggs, Large Grade AA (or 7-8 X-lg)
  • 0.0c Celery, finely diced
  • 0.0c Pickles, baby gherkin, finely diced (approx. 4)
  • 2.0c Mayonnaise, Hellmann's or Best Foods preferred
  • 1.0tsp Salt, iodized
  • 1.0tsp Pepper, ground black
  • 2.0tsp Sugar, granulated
  • 2.0tsp Mustard, yellow, French’s preferred
  • 2.0tsp Vinegar, white
  • 1.0tsp Spice, celery seed