Granny's Potato Salad

Name: Granny's Potato Salad
Total time: 1800 s
Yield: 10-12 servings
Cuisine: British
Ingredients: 2.5 kg Potatoes; 500 ml Mayonnaise (1 Jar); 1 Carrot - Shredded; 2 Stalks Celery - Finely Chopped; 1 Small Onion - Finely Chopped; 5 Hardboiled Eggs (more/less as desired); 1 C Dill Pickle Juice; Parsley & Paprika; to taste Salt & Pepper

Robin @cook_2957098

Glasgow, Scotland

My granny's tater salad... the best, in my opinion ;-)

Robin @cook_2957098

Glasgow, Scotland

My granny's tater salad... the best, in my opinion ;-)

Saved

Ingredients

30 Minutes

10-12 servings

2.5 kgPotatoes
500 mlMayonnaise (1 Jar)
1Carrot - Shredded
2 StalksCelery - Finely Chopped
1Small Onion - Finely Chopped
5Hardboiled Eggs (more/less as desired)
1 CDill Pickle Juice
Parsley & Paprika
to tasteSalt & Pepper

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Steps

30 Minutes

1

Peel and cube potatoes. Place cubed potatoes in a large pot of water and boil until a fork easily inserts and the potatoes are no longer hard. Start checking after 15 minutes.
2

Hardboil eggs ahead of time and set aside. Chop the eggs once cooled.
3

While the potatoes are cooking or ahead of time, shred carrots, finely chop celery and onion and place into a large bowl.
4

Once potatoes are done, strain them and place them in the bowl with the vegetables. Stir to combine.
5

Add the jar of mayonnaise, chopped eggs, salt & pepper. Mix to combine.
6

Add the pickle juice to the empty jar of mayonnaise and shake to get any remaining bits of mayonnaise. Pour over the salad and mix.
7

Top with parsley and/or paprika. Mix before serving.