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A classic southern potato salad just the way grandma made it; This simple and traditional side dish is a creamy, spicy delight. And it’s packed with crunchy pickles, yellow mustard, mayonnaise and the essential hard-boiled eggs!


3 pounds russet potatoes, peeled and diced (about 7-8 medium potatoes)
2 teaspoons kosher salt
4 hard-boiled eggs, peeled and chopped
1/2 cup chopped hamburger pickled
2 tablespoons pickled Hamburger juice
1/2 cup Vidalia or sweet yellow onion, finely chopped or grated
1 cup mayonnaise, preferably Dukes or Hellman’s
1/4 cup yellow mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
A pinch Peppers for decorating



1 – Bring water to the boil in a large pot over high heat. When the water begins to boil, add 2 teaspoons kosher salt and the diced potatoes and cook for about 10 minutes. The potatoes are done when you can take a piece of potato and mash it with a fork without much resistance.Drain the potatoes in a colander.
2 – Add the drained and cooked potatoes back to the pan and mash them 3-4 times with a potato masher. This step makes the potato salad even creamier and ensures that the potatoes absorb more of the mayonnaise mixture.

3 – While the potatoes are cooking, combine the mayonnaise, mustard, onions, pickles, pickle juice, hard-boiled eggs, salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.4 – Garnish with a dash of paprika.
5 – Refrigerate and serve cold. Enjoy!


Calories: 219 kcal Carbohydrates: 33 gProteins: 5 g Fats: 13 g Saturated fats: 2 g Polyunsaturated fats: 5 g Monounsaturated fats: 4 gCholesterol: 91 mg Sodium: 617 mg Potassium: 470 mg Fiber: 2 g Sugar: 3 gVitamin A: 300 IE Vitamin C: 14 mg Kalzium: 20 mg Hierro: 0,9 mg


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