This classic is a great side dish to take to picnics, family reunions, BBQs and potlucks. Classic potato salad, with a few little changes make this similar, but better than the actual classic!! Need more? Double or triple the recipe!
3 extra large potatoes, peeled and cut into chunks (or 5 smaller potatoes)
3 hard boiled eggs, peeled and chopped (Do you want them perfect? Make these!)
1 cup real mayonnaise
3 stalks of celery, chopped
1 medium onion, chopped
4 TBSP fresh dill, chopped
1/4 cup fresh flat parsley, chopped
1/4 cup dill pickle juice
1 tsp salt
1 tsp pepper
1/4 cup yellow mustard
Put the raw, cut potatoes into a large pot. Cover potatoes with water so there is at least 1 inch over the top of the potatoes. Boil potatoes about 15-20 minutes, until potatoes are soft. Drain into a strainer and put them on a foil lined baking pan in a single layer and place in freezer for about 30 minutes to cool.
**INSTANT POT POTATO DIRECTIONS: Peel and cut potatoes. add them to the instant pot. Add water so the potatoes are covered and there is about 1 inch of water over the potatoes. Place the lid on properly. Make sure the steam release is centered. Hit MANUAL and then 15 minutes. After 15 minutes, you can manually release steam or let them finish on their own. Drain into a strainer and put them on a foil lined baking pan in a single layer and place in freezer for about 30 minutes to cool.
In a large bowl, add mayonnaise, chopped celery, chopped hard boiled eggs, chopped onion, chipped dill, chopped parsley, pickle juice, mustard, salt, pepper. Mix until all blended. Set aside.
Add the cooled potatoes to the bowl of mixed ingredients. Stir until well blended. Chill completely before serving. It is best to make the day before to let all the flavors set and chill completely. Goes great with Aaron's Smoked Brisket!