Loaded potato salad recipe

This potato salad is a huge hit at all the parties and potlucks. It’s a recipe that’s been in my family for generations and now the secret is yours! If you want to increase the amount, simply make sure that you have equal amount of potatoes, carrots, eggs and pickles. The addition of pickles adds a burst of saltiness and crunch, chives add a little bit of that spring freshness, and peas are a surprise. This traditional European potato salad will be a welcome surprise from the 3-ingredient potato salad you may be used to.

Serves 4

Ingredients:

Medium-size potatoes (4)
Large carrots (4)
Eggs (4)
Can of peas (not sweetened, whole)
Kosher dill pickles, salty (4)
Medium onion (1)
Green onions or chives (1 small bunch)
Small can of Mayo (or light mayo)

Directions:

1. Boil potatoes, carrots and eggs until cooked

2. Cool off to room temperature

3. Peal skin from potatoes, carrots, eggs and onion

4. Cut potatoes, carrots, eggs, onion, pickles and chives in small (1/2″) pieces. This takes a little time and effort but wait for the results!

5. Add mayo, salt/pepper to taste and mix well. Careful not to mash but rather mix/fold the ingredients.

It’s ready to taste! This salad is a great side dish and tastes even better after being in the refrigerator for 30 minutes or even overnight. It will last up to 2 days.

Step further: Add sliced cooked ham, chicken or turkey for a complete meal. Serve with greens.