Granitewood Ranch Potato Salad
Enjoy this recipe inspired by our farmer, Heather! The perfect side dish for your neighborhood backyard cookout, this potato salad brings zingy flavors of dill pickle and paprika while letting those rich egg yolks shine through.
Ingredients
- 3 lbs potatoes, cubed
- 6 hard-cooked eggs, peeled
- 1 1/2 cups mayonnaise
- 1 tbsp dill pickle juice
- 1 tsp mustard
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp pepper
- 1/2 cup dill pickles, diced
Instructions
- Place cubed potatoes in a large pot of boiling water and bring them to a boil. Reduce heat to a simmer and cook for 20-25 minutes or until tender when pierced with a fork. Drain and let cool completely.
- Prepare the hard-cooked eggs by separating the yolks from the whites.
- Chop the egg whites into chunks; set aside.
- In a large mixing bowl, mash the egg yolks, mayonnaise, pickle juice, mustard, salt, paprika, and pepper.
- Add the potatoes, chopped egg whites, and diced pickles. Stir until fully combined.
- Garnish with a sprinkle of paprika and serve.
Click here to learn more about Heather!
