Classic Potato Salad with Pickled Onions
Author: Heather Bursch
  • 5 pounds potatoes, peeled and quartered
  • 8 hard-boiled eggs
  • 1¾ cups of mayonnaise
  • ¼ cup yellow mustard
  • 3 tablespoons pickled onion or relish juice (sweet or savory)
  • ½ teaspoon salt and ½ teaspoon pepper, plus more to taste
  • 1 small bunch of radishes, ends removed and diced
  • ½ cup celery diced, 1-2 stalks
  • Garnishes: pickled red onions (see below) and/or snipped chives
  1. Cover quartered and peeled potatoes with water, 1 teaspoon of salt, and bring to a boil. Once boiling, set to simmer for about 15 minutes until just tender. Taste test potatoes to see if they are done to your liking. Not too crunchy, not to mushy. Let them go another 5 minutes if needed.
  2. Remove hard yolks from egg whites. Mash the egg yolks and put in a medium bowl. Dice the egg whites and set aside.
  3. In your medium bowl with egg yolks, whisk in mayonnaise, mustard, pickle juice, ½ teaspoon of salt and ½ teaspoon of pepper. Refrigerate dressing until ready to serve.
  4. Dice radishes and celery and set aside with egg whites.
  5. Once potatoes are done, drain them gently and let them cool while spread out on a cookie sheet to dry.
  6. When cool enough to handle, slice each potato quarter into ½ inch pieces. Lightly salt these potato slices.
  7. In a large bowl combine cooled potatoes, celery, radishes, egg whites and dressing. Stir gently to combine. Taste and add more salt, pepper, and/or extra pickle juice to adjust the taste to your liking. (This process of tasting makes for the best potato salad each time, don't skip it!)
  8. Garnish with pickled onions and chopped chives.
Recipe by She Made It She Might at