With the tang of creamy mayonnaise, the crunch of celery
and pickles, and just a hint of sweet, potato salad is the
go-to cookout food. Find your new signature one here.
Makes
4 servings (5 cups)
Total Time
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Ingredients
Test Kitchen Approved
Marinating the potatoes in pickle juice is the key to this salad's flavor.
Instructions
Boil potatoes and eggs in salted water just until potatoes are tender, 12–15minutes; drain. Set eggs aside to cool. Toss hot potatoes with pickle juice in a bowl, then cool to room temperature. Peel eggs, slice into ¼-inch-thick rounds, and add to potatoes.
Combine mayonnaise, gherkins, celery, scallions, parsley, mustard, and sugar in a second bowl; season with salt and pepper. Pour dressing over potatoes and eggs; stir gently to coat. Serve salad cold or at room temperature.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 402
% Daily Value*
Total Fat 24g 36%
Saturated Fat 4g 20%
Cholesterol 100mg 33%
Sodium 452mg 18%
% Daily Value*
Carbs 39g 13%
Fiber 3g 12%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
