We all have our own versions of potato salads, this one surprised me in how it was made by my man the other day...all in one pot with the added twist of pickles made for a very colorful potato salad that was zesty and tasty - perfect for BBQs and a way to sneak your kids into eating their vegetables. Very easy - and very good. Enjoy!
- 4-5 potatoes
- 2 eggs
- 2 large carrots
- 1 cup frozen peas
- 1 large crisp dill pickle
- 1/2 cup mayonnaise (light version just fine)
- 1/4 cup dijon mustard
- salt and pepper
- splash of vinegar
- ***Equipment needed:
- one large bowl, small bowl, one large pot, one working stove top, and one working microwave, spoon and several forks to share this great pickled potato salad with.
- Put water into pot and place carrots, eggs in their shells, potatoes into pot.
- Make sure the water covers the eggs and potatoes at least by an inch.
- Turn on water and let come to a boil.
- Add salt and splash of vinegar, place lid on top of pot.
- Let cook for 15 minutes until potatoes and carrots are fork tender.
- Remove from heat and carefully transfer pot to kitchen sink.
- Add cold water to replace all hot water in pot.
- This will aid to cool down your ingredients quickly.
- In second bowl add one cup of frozen peas and microwave for 2 minutes, then place lightly cooked peas into bowl for potato salad.
- Using strainer or slotted spoon, take out vegetables.
- Cut carrots and place into bowl.
- Peel potatoes and cut them, then place into bowl along with carrots and peas.
- Crack egg shells, and cut them up and place into bowl.
- Take dill pickle, and dice up and well, you guessed it, place into bowl.
- Add salt and pepper to taste along with mayonnaise.
- With spoon, fold mayonnaise into ingredients.
- Put in refrigerator to chill and have fun at your next gathering.
- This pickled potato salad is even better the next day, so it's perfect to make ahead that is if there is anything left over for the next day.
Pickled Potato Salad @ Group Recipes
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