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Summertime Beer Picnic

(Issue 25)


Potato Salad



6 russet potatoes

6 hardboiled eggs

3 large dill pickles, or to taste

1 cup mayonnaise

½ cup stone-ground mustard

¼ teaspoon salt

¼ teaspoon pepper



Peel the potatoes, rinse, and cut into bite-size pieces, about 1-inch. Place in a large pot, cover with water, and bring to a boil over high heat. Lower the heat to medium-high and continue a gentle boil for 15 to 20 minutes, until the potatoes are cooked through. Drain in a colander and set aside to cool.

Peel and chop the eggs to desired size – larger pieces will give the salad an eggier bite, smaller pieces will mix into the background of the salad. Likewise, chop the pickles to desired size for similar effect.

Add the eggs, pickles, mayo, mustard, salt, and pepper to the cooled potatoes and stir until all the ingredients are evenly mixed.

For best results, make a day before eating and refrigerate overnight to allow all the flavors to come together.

Serves 6