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Potatoes >  Side Dishes >  United States >  Shenanchie's Potato Salad >

 

Shenanchie's Potato Salad

• 1 dozen medium red or white potatoes

• 1 medium purple onion, peeled & finely minced

• 3 stalks celery, sliced thin

• 2 medium dill pickles, sliced thin & chopped small

• 1 TBS paprika

• 1 TBS dried parsley

• 1 tsp. garlic powder

• Dash of mustard

• Salt & black pepper to taste

• 4 to 5 hard-cooked eggs, peeled & chopped (reserve one egg to slice thin)

• Mayonnaise

Cook the potatoes in a pot of boiling salted water or in the microwave until tender. Remove skins; chop potatoes into bite-size pieces. Place the pieces in a large bowl; mix in remaining ingredients. Slice reserved egg thin; place in a circle on top of the salad. Sprinkle top with paprika for garnish. Chill covered for several hours before serving; add extra mayonnaise if necessary.

 

 

Shenanchie's Note: I've made my version of potato salad for years, and it always receives rave reviews. The secret is the dash of mustard, and the addition of chopped dill pickles.

 

*Potato Salad images (C) Shenanchie (2014). Click on images to view larger sizes in a new window.

 

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More Potato Salad Recipes:

• Aunt Jane's Potato Salad

• Crunchy Potato Salad (for Diabetics)

• Irish Potato Salad

• Pine Nut & Sweet Potato Salad

• Salat Olivier (Russian Potato Salad; aka Ruska Salat)

• Tourchi Batata (Tunisian potato salad with cumin)

Related Links:

• Food Fare: Potato Salad Variations

• Food Fare Culinary Collection: American Food & Culture

• Food Fare Culinary Collection: The Potato

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