Things You'll Need:
- Potatoes (any kind you like)
- Eggs (keep a ratio of 3 potatoes to 1 egg)
- 1 large white onion
- Pickles; chopped fine to taste
- Pickle Juice; to taste
- A pinch each of salt, pepper, parsley, basil and thyme. Feel free to add a small amount of paprika if you like.
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Step 1
*Prep work should be done while the potatoes and eggs are cooking, and is outlined in Step 3.
1. Start by hard-boiling the eggs in a saucepot, making sure the water covers the eggs. Set the burner to medium high. You’ll know the eggs are done when they float to the surface. They may or may not develop hairline cracks. If they do, it’s nothing to worry about. -
Step 2
2. Next, chop your potatoes to whatever size you like. Then, rinse your chopped potatoes thoroughly in cold water to remove excess starch. Set your potatoes to boil in the same manner as the eggs, stirring them periodically. When the largest chunks of potato are soft, remove them from the heat and strain them.
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Step 3
3. Chop your pickles and onion and toss in a large bowl. Make sure this is large enough to accommodate the potatoes and eggs you’ll be adding later. Next, add the pickle juice and seasonings. Set this aside after mixing.
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Step 4
4. After the cooked potatoes have been strained, add them to the mixture outlined in Step 3.
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Step 5
5. Once eggs have been hardboiled, allow them to cool in a bowl of ice for 15 minutes. Then, carefully crack and peel the shells off. Also remove the leathery membrane that will form around the egg. After the eggs have been shelled, chop them and add the potatoes.
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Step 6
6. Combine thoroughly, chill and serve.
Comments
starlet67 said
on 6/8/2009 thanks for the great potato salad recipe!5*
soanyway said
on 1/4/2009 Thanks for the ratio of eggs to potatoes! I have always wondered.... and at times added either added to many or not enough! I have recom'd you