Sunday, March 17, 2013

Picnic Potato Salad

Picnic Potato Salad
It wouldn't be a picnic, BBQ, or a cook-out with this side item, now would it?
3 pounds potatoes
5 hard-boiled eggs, cooled, coarsely chopped
1/2 cup onion, chopped fine
1/2 cup celery, remove veins and chopped fine
1/2 cup sweet pickles, chopped
3/4 cup Duke’s® mayonnaise (or to desired consistency)
1/4 cup sour cream
2 ounces cream cheese, softened
Pinch of dill weed
Dash of cayenne
1 teaspoon pickle juice
1-1/2 tablespoons yellow mustard
1/2 teaspoon onion powder
Sea salt and fresh ground pepper to taste

Cook potatoes in salted water until fork tender. Remove from pan, cool, peel and cube; salt and pepper; set aside. Mix the dressing ingredients and set aside. Combine potatoes, eggs, onions, pickles and celery. Stir in mayonnaise mixture. Add more mayonnaise if you prefer. Cover and refrigerate overnight. It’s much better the next day after flavors are absorbed and it’s thoroughly chilled.


Chris said...

I am with you on the Dukes. My wife is a Hellman's girl. I don't know why I married her ;)

Libby Murphy said...

Hey Chris
That's funny. Hellman's is my second choice. Funny how mayo can make a difference in taste. Someone can use one of my recipes and use another brand and all I hear is, "but this doesn't taste as good as yours does."

Joan said...

Since I can't find Duke's in my stores, I have to settle.