Tuesday Tutorial: Michelle’s Potato Salad

Tuesday Tutorial: Michelle’s Potato Salad

I know the calendar doesn’t say so…but once Memorial Day comes and goes it’s summer for me!  Kids are done with school and we bought our lake pass for the season.  That means it’s time to add those summer dishes to the menu including one of my husband’s favorites:  potato salad!  So if you’re seeking a taste of summer or on the look out for a dairy-free potato salad recipe…look no further!


  • 7-8 medium Russett potatoes
  • 4 eggs
  • 1 1/2 cups mayo
  • 1/4 cup pickle juice
  • 5 baby (or 2 regular) pickles
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp (or more) salt
  • dash of paprika (optional)

Wash potatoes.  Set two pots filled with water (a large one for the potatoes and a small one for eggs)  on high heat.  Place the eggs in the small pot.   Peel and then chop potatoes into bite-size pieces. 


We love Russett Potatoes!

Add the chopped potatoes to the large pot.  Let the eggs reach a hard rolling boil and then turn heat down to simmer for at least 10 minutes.  Let potatoes boil until fork tender (my husband  likes his potatoes really soft in potato salad so that’s about 10 minutes, but adjust time accordingly if you like the potatoes firmer.  The size of the cut potatoes will also affect cooking time, so it’s best to keep a close eye on them.  (Otherwise you might be like me and forget about them until they boiled down to almost nothing and we had potato soup instead of potato salad!):P

While potatoes are boiling, finely chop pickles and mix them with mayo (try making your own) and pickle juice and spices (except paprika) in a large bowl. 

Hint: mix the dressing in the big bowl you'll serve your potato salad in to save time and extra dishes you'll just have to wash up later.

Once eggs and potatoes are done, drain them and then carefully rinse them in cold water. 

Peel and then slice hard-boiled eggs in half.  Add the cooked yolks to the dressing and chop up the whites.  Thoroughly mix together. 

Once potatoes are cooled down to room temperature (or colder) add them to the dressing and gently stir until all mixed.  Salt to taste. 

Refrigerate immediately for at least 1-2 hours, but if you make this the night before it will taste even better when you serve it the next day after the potatoes soaked up all the yummy flavors overnight!  If you like, sprinkle a dash or two of paprika for garnish and serve cold!  (**Note:  if salad seems a little dry mix a little more mayo and pickle juice to stir in before serving.)


  • For a little crunch add finely chopped celery (1-2 stalks.)
  • For a little more flavor add finely chopped onion (green or yellow.)
  • For more tang and creaminess (if dairy isn’t an issue) add 1/4-1/2 cup sour cream or plain yogurt.


What’s your favorite summer dish?

Oh, and don’t forget the Shutterfly Photo Book Giveaway!  Only 1 day left!

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