Piedmont Potato Salad
A summer classic, new red potatoes, chopped hard-boiled eggs, sweet pickes and onion combined in a mayo-mustard dressing. Make the night before to allow the flavors to marry.
3 pounds of new red potatoes, cleaned
Salt and ground black pepper, to taste
6 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup chopped sweet pickle
1/2 cup sweet pickle juice
1 chopped onion
2 cups mayonnaise
1/4 cup prepared mustard
- Cook potatoes in boiling water until tender; drain and cool, dice into large mixing bowl and season with salt and pepper. Add chopped eggs, celery, sweet pickles, sweet pickle juice, onion, mayonnaise and mustard. Stir together to combine well, cover and refrigerate overnight.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.