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    03 Sep The Best Potato Salad Ever!

    Posted at 22:03h in by
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    INGREDIENTS:

    5 lbs assorted mini potatoes cut in 1/4’s

    6 eggs

    2-3 stalks celery, diced

    3-4 dill pickles, diced

    1/2 sweet onion, chopped

    Salt and pepper to taste

    Mayonnaise approximately 1 generous cup

     

    DIRECTIONS:

    Anytime we have a bbq this is always on the menu. There is no real recipe so I’ll share the basic steps. Boil the potatoes and eggs together until potatoes are fork soft. Drain. Peel and chop eggs. Add the rest of the ingredients. They key is to add the mayo while the potatoes are still warm. This is best served warm or room temperature. Can be refrigerated.