Creamy Potato Salad
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6 medium red potatoes, cut into 1" cubes
1 teaspoon salt
4 tablespoons mayonnaise
1/2 cup green onions (or chives), finely chopped
1/2 cup fresh parsley, finely chopped
2 medium dill pickles, finely chopped
1/2 sweet red pepper, diced
Ground black pepper
In large pot, fill halfway with water, add salt and bring to a boil.
Add potatoes and eggs (with shell on), bring to a boil.
After 10 minutes, remove eggs, let cool, peel then chop into small pieces and place in large bowl.
Once potatoes are tender, drain and rinse under cold water.
Add potatoes to eggs in bowl.
Add mayo, green onion, parsley, pickles and red pepper to bowl and toss all together.
Sprinkle with black pepper and garnish with fresh parsley.
Cool in fridge for at least 1 hour before serving.
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