Ingredients

The following ingredients have 8 Servings
  • 9 medium russet potatoes (cut into 1/2"-1" cubes)
  • 2 celery heart stalks (diced)
  • 20 sweet petite gherkins (or 10 regular size, diced)
  • 5 hard boiled eggs (peeled & sliced)
  • 3/4 cup slaw dressing (I use Marzetti)
  • 1/4 cup mayo
  • salt and pepper (to taste)

Instruction

  • Scrub your potatoes, peel them and chop them into approximately 1/2″ – 1″ cubes. Keep the pieces similar in size so they will cook at the same speed.
  • Add potatoes to a large pot of salted water and bring to a boil. Continue boiling until potatoes are fork tender. You don’t want them hard, but you also don’t want them too soft. Otherwise they’ll fall apart and you’ll have mashed potato salad.
  • In another pot, boil your eggs.
  • My egg boiling trick (that I think came from Rachael Ray) – Add your eggs to a pot of salted water. Bring up to a boil then turn off heat and cover with a lid. Remove from the heat and let stand for 10 minutes in the water. After 10 minutes, drain and spray the eggs with cold water. You’ll have perfectly yellow yolks – no green!
  • While the potatoes are boiling, chop up the celery. I like the celery to be really small. Size is really up to you.
  • Also, chop up the pickles and use an egg slicer to slice up the cooled eggs.
  • Combine the egg, pickles and celery into a large bowl and season with salt and pepper, to taste.
  • Once potatoes have finished cooking, I drain them and stick them into the fridge so they’re easier to work with. If they’re too hot, they’ll fall apart while you’re combining the ingredients.
  • Once cooled, add the potatoes to the egg/pickle/celery mixture and season with more salt and pepper.
  • Add the slaw dressing and mayo and stir to fully combine making sure all the potatoes are coated and the egg/pickle/celery is pretty evenly distributed. Add more salt and pepper and/or mayo or slaw dressing, to taste.
  • Let it hang out in the fridge for a little while then serve.