This is a potato salad that Jamie Beecham’s father-in-law always serves at Sunday dinner. It’s a lovely tradition! Do you have similar traditions in your family? This potato salad has been a huge success over at my dad’s restaurant and it has received plenty of wonderful feedback from readers. I’m not surprised by that at all, since I did give this one a try and I thought it was delicious!
This potato salad is even better the next day!
Ingredients
6 medium red potatoes
1 small onion
3 Tbsp dill pickle cubes
1/2 cup frozen peas
1 tsp. dill weed
1 Tbsp yellow mustard
1/2 c Duke’s mayo
2 hard boiled eggs
salt and pepper, to taste
Instructions:
I prefer to use red potatoes and I just wash well and do not take off the skin. Cut them up into small cubes.
Put potatoes in a pot of cold water and cook until fork tender. Drain the water out and set aside in a large mixing bowl. Salt and pepper to taste.
Slice up an onion and dice it up fine. Put in about 1/4 cup of the onion.
Shell the boiled eggs and dice fine. Add to the potatoes.
Add in the mustard, dill pickle cubes, and mayo. Stir slowly so not to mash the potatoes. If you see it needs more mayo then add a little at a time.
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Quick tip: This potato salad tastes even better on the second and third day!
