The best recipes are the ones that you love so much that you can make them from memory. This potato salad is one of those recipes. It’s rich, tangy and one of Rob’s specialties.
Prep time: 10 minutes
Cook time: 10 minutes
- 1 1/2 pounds red potatoes, cubed
- 6 hard boiled eggs, diced (we used our Instant Pot Hard Boiled Eggs)
- 1 medium onion, diced
- 2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons sweet pickle juice
- 1 tablespoon yellow mustard
- 2 teaspoons salt
- 1 teaspoon pepper
Cook potatoes, covered in boiling water, until tender, about 10 minutes. Drain well and set aside to cool.
Combine potatoes, eggs and onion in a large bowl. In a separate medium bowl, mix together mayonnaise, sugar, pickle juice, mustard, salt and pepper until well combined. Add mayonnaise mixture to potato mixture and toss to coat.
Refrigerate until ready to serve.
ORANGE & FIELD TIP: The secret to really flavorful potato salad is letting it sit in the refrigerator after it’s prepared. The longer it sits, the better it’ll taste.