Description
Tried and true, this classic southern Potato Salad is creamy, zesty, and delicious! Our family recipe will become your new favorite.
Ingredients
Scale
- 3 lbs red potatoes, boiled to your desired tenderness, cubed, and cooled
- 6 eggs boiled, peeled, and chopped
- ½ cup of dill pickle juice
- 6 dill pickle spears, chopped finely
- 1 tablespoon of Dijon Mustard
- ¾ cup of Mayonnaise
- Salt and Pepper to taste
- Tony Chachere’s Original Creole Seasoning, to taste
- Dried parsley or fresh dill for sprinkling
Instructions
- In a large bowl, add your cooled diced potatoes and chopped eggs. Stir until well combined.
- Sprinkle your salt, and pepper and stir well. Generously sprinkle the Tony Chachere’s Original Creole Seasoning over your eggs and potatoes.
- Pour in your dill pickle juice, 1⁄4 cup at a time, keep in mind that you will also be adding your mayonnaise in the next step, so you do not want your potato and egg mixture to be overly moist.
- Add your chopped pickles, and stir well. Add your tablespoon of Dijon Mustard and stir.
- Mix in your mayonnaise ½ cup at a time and stir well. Feel free to add more or less mayonnaise until you reach your desired consistency.
- Sprinkle well with dried parsley or dill and serve.
Keywords: Potatoes, BBQ