Granitewood Ranch Potato Salad

A farm-fresh recipe inspired by our farmer, Heather.

Makes 10-12 servings


  • 3 pounds 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


  1. Place potatoes in a large pot of boiling water and bring them to a boil. Reduce heat to a simmer. Cook for 20-25 minutes or until tender when pierced with a fork. Drain and let cool completely.
  2. Prepare the hard-cooked eggs by separating the yolks from the whites.
  3. Chop the egg whites into chunks; set aside.
  4. In a large mixing bowl, mash the egg yolks, mayonnaise, pickle juice, mustard, salt, paprika, and pepper.
  5. Add the potatoes, chopped egg whites, and diced pickles. Stir until fully combined.
  6. Garnish with a sprinkle of paprika and serve.