SHREDDED POTATO SALAD
shredded potato salad
Okay, in theory, I should have gotten this out a touch earlier because many of you already have your picnic menus planned. But if you don't and you want to make a last minute addition you will not be disappointed. Yesterday, Plain Kansas columist Rosanna Bauman wrote about potato salad.
Today, she shares it! This is a tasty potato salad! Rachel made it this morning following Rosanna's recipe and as she promised, this is some good stuff. I just sampled some and it was awesome, and it hasn't even refrigerated overnight yet. That is what really melds the flavors. I am a bit of a potato salad connoisseur.
My grandma makes a famous (in our family) "six spoon potato salad" because that is how many spoons she uses to taste it as she carefully formulates it. I think olive oil is her secret ingredient, but I will get that recipe to you sometime. Below is the recipe. Above is a finished shot and below are some process shots. Enjoy!
- 6 pounds of potatoes
- 2 stalks of celery, chopped fine
- 1 small onion, chopped fine
- 3 boiled eggs, shredded
- 3 big sweet pickles, shredded
- In a separate bowl blend together the dressing before stirring it into the potato mixture:
- 2 cups mayonnaise (1/2 jar)
- ½ cup milk
- ½ cup sweet pickle juice
- ¾ teaspoon pepper
- 1 tablespoon prepared mustard
- 2 tablespoons sugar
- 1 tablespoon salt
- Fill a four quart pan with whole potatoes (approximately 6 pounds or 14 potatoes).
- Boil until tender.
- Cool.
- Peel the skins off if desired and shred with a medium-hole shredder (not fine, about hashed brown thickness).
- Add in all other ingredients and combine until uniformly combined.
- For the salad is dry add a bit more pickle juice.
- For the best flavor refrigerate over night or for 8 hours.
This looks like the perfect summer potato salad. I have a silly question though...what is a sweet pickle? I have seen small pickles called sweet gherkins. But they are small. Is this considered a sweet pickle? If not, what did Rachel use? The picture looks scrumptious! Thanks.
Teresa, yes use the small gherkin pickles. That is what Rachel used. Yum!
WOW, WOW, WOW is right! Does not look like much but the TASTE! This is really delicicous and the potatoes were still slightly warm. Cannot wait to see how it tastes tomorrow. I know somehow it will be even better. I halved the recipe and still had plenty for a large bowl. I have finally found a potato salad that gets my attention. Thanks Rosanna for sharing this recipe and Kevin for printing it before the Fourth of July. Have a great Fourth, Kevin!
Glad you are enjoying the salad, Lori! We have a ton of it today, I think we may be eating it all weekend long 🙂 the recipe does make a lot! Happy fourth!
I don't like dill pickles but keep a jar of "sweet pickle relish" in the fridge for recipes such as this. Would that work just as well? Boy, can't wait to try this recipe for the 4th.
Janet, no reason that wouldn't work, good luck!