Mad Mike’s Picnic Potato Salad
Serves 10
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Prep Time
20 min
Cook Time
30 min
Total Time
2 hr 50 min
Prep Time
20 min
Cook Time
30 min
Total Time
2 hr 50 min
Ingredients
  1. 1 1/2 pounds white potatoes
  2. 1 1/2 pounds red potatoes
  3. 1/3 cup Mad Mike’s Blue Cheese Vinaigrette
  4. 2 tablespoons chopped parsley leaves
  5. 1/2 teaspoon Mad Mike’s Sizzling Steak Seasoning
  6. 1/2 teaspoon fresh-ground pepper
  7. 1 cup (about 1 stalk) chopped celery
  8. 1/2 cup finely chopped red bell pepper
  9. 1 cup finely chopped red onion
  10. 1/2 cup chopped Mad Mike’s Sweet and Hot Bread and Butter Pickles
  11. 1/4 cup Mad Mike’s Aioli Garlic Mustard
  12. 6 large eggs, hard-boiled, peeled, and chopped
  13. 3/4 cup mayonnaise
Instructions
  1. Fill a large saucepan with cold water. Add the potatoes and 1 teaspoon salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are easily pierced with a fork -- 25 to 30 minutes.
  2. Drain the potatoes and gently rub off the skins, using a paper towel, while still warm. (You may also leave the skins on if you prefer.) Then cool the potatoes in the refrigerator for 5 minutes.
  3. Chop the potatoes into 1-inch pieces and toss with Blue Cheese Vinaigrette, parsley, Sizzling Steak Seasoning, and pepper.
  4. Stir in the celery, red bell pepper, onion, and pickles. Fold in the eggs, Aioli Garlic Mustard, and mayonnaise. Cover and refrigerate for at least 2 hours or overnight.
Notes
  1. Try to find potatoes in similar sizes so they cook at the same time!
Mad Mike's American Gourmet https://madmikesstore.com/