Better Than Sally Bell’s Potato Salad

3 hard-cooked egg yolks
3/4 cup Duke’s mayonnaise
1 teaspoon yellow mustard
3 tablespoons sweet pickle juice
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground celery seed
3 teaspoons sugar
1 sweet onion (finely chopped)
1 ribs celery (finely chopped)
5 redskin potatoes (boiled, peeled, cubed, slightly mashed)
Place cooked and cubed potatoes in a large bowl and slightly mash half the contents.
In a separate bowl, mash egg yolks and incorporate into the mayonnaise. Add mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. Salt and pepper to taste. Add onions, celery, and potatoes; mix to desired consistency. Try not to over-mix, the more you mess with potatoes, the starchier they become. Once chilled, salt and pepper to taste again.
Notes: To cook potatoes, peel, quarter, and boil for 5 minutes. Remove from heat and let sit covered for 15-20 min. Cut while still hot to reduce starch. I use my homemade pickle juice which is sweeter, spicier, and more acidic than store-bought. To mimic homemade, start with a sweet variety like a gherkin, then add some apple cider vinegar and sugar to taste.
Additions: bacon, or 2 teaspoons finely chopped sweet pickle.

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