Homemade Potato Salad

Today, I'm talking side dishes. When I was growing up, whenever we had dinner, we always had the same side dishes to go with the main dish. I think it was sort of drilled into me that that was the way it was supposed to be. To this day, I can't stand eating certain things without the designated side dish. Now, as I've gotten older, I've switched a few things up, but some things never change. Pork chops must be served with potato salad unless I'm at a restaurant.

This is a mustard based potato salad, and my mom is the only person I know that makes it this way. Most potato salad I've had is more mayonnaise based, and it a very light yellow color. It's good, but this is better.

The best part is, it's only five ingredients. Yep, FIVE!

If you are still unsure that this is the best potato salad, I have a short story for you. We had some sort of get together at my in-laws' house shortly after Hubby and I got married. I wanted to bring something, even though I hadn't been asked to. I decided I would bring potato salad. My father-in-law loved it so much that I was deemed the potato salad maker. If we have potato salad at any future get-togethers, I'm the only one allowed to make it. 

See, it's totally the best!

So, what's your favorite side dish? Do you have specific side dishes that you like to pair with main dishes?

Potato Salad

by cupcake-n-bake

Prep Time: 0-5 minutes

Cook Time: 15-20 minutes

6047072

Ingredients (2 servings)

Double to make more servings

• 5 Red Potatoes - 1 1/2 Russet Potatoes are also acceptable

• 2 Large Eggs

• 10-12 Dill Pickle Chips

• 1 tblsp Mayonnaise (the actual spoon, not measuring cup)

• 2-3 tblsp Mustard (the actual spoon)

• 1/2 tsp pickle juice (optional)

Instructions

Wash and peel the potatoes. Cut the larger potatoes in half to make them all around the same size. If you are using Russet potatoes, cut them into half dollar sized chunks.

In separate saucepans, begin to boil the eggs and the potatoes. The potatoes are finished when they are easily broken with a fork. Be careful not to make them too easy to break. Think chunked rather than mashed.

When both are finished boiling, let the eggs cool by covering them in cool water.

While the eggs are cooling, drain the potatoes, and add the mayonnaise.

Using a food chopper (Slap Chop, etc.) chop the pickles into small pieces. They don't have to be too small. Add them to the potatoes.

Peel the eggs, and chop them as well. Add them to the potato mixture.

Add the pickle juice and the mustard 1 tblsp at a time. Use a fork to stir the mixture together in between each addition.

The potato salad should be chunky, but not too chunky. It should have a sort of tangy taste due to the mustard. If it's too tangy, add more mayo. If its not tangy, add more mustard.

Serve as a side dish. It can be served warm or cold.

Powered by Recipage