Recipe courtesy of Tiffani Thiessen
Print
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds small tri-colored potatoes
  • 1/2 cup mayonnaise 
  • 1/4 cup chopped sweet pickles 
  • 3 tablespoons pickle juice 
  • 1 tablespoon yellow mustard 
  • 1 1/2 teaspoons kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/2 medium red onion, thinly sliced 
  • 5 hardboiled eggs, chopped 
  • 2 tablespoons chopped fresh parsley, for garnish 
  • Paprika, for garnish

Directions

Watch how to make this recipe.

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.

In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Patti LaBelle

Tarragon Potato Salad

Recipe courtesy of Laura Calder

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Pickled Cucumber Salad with Red Onions and Feta

Recipe courtesy of Kelsey Nixon

Cold-Fashioned Potato Salad

Recipe courtesy of Alton Brown

I Can't Believe It's Not Potato Salad!

Recipe courtesy of Cooking Channel

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Wasabi Potato Salad

Recipe courtesy of Melanie Campbell|Steve Porto

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

So Much Pretty Food Here