Potato Salad

Name: Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons Black Pepper; 5 whole Green Onions, Sliced Up To The Darkest Green Part; 1 teaspoon Kosher Salt (more To Taste); 237 milliliters Real Mayonnaise (NOT Miracle Whip); 4 Tbsps Prepared Mustard (regular, Dijon Or A Mixture Of Both); 1 teaspoons Paprika; 8 whole Small Sweet Pickles (may Use Dill If Thats More Up Your Alley); 2 kilograms Russet Potatoes (about 8 Medium Russets); 4 whole Hard Boiled Eggs

You can never have too many side dish recipes, so give Potato Salad a try. This gluten free, dairy free, and whole 30 recipe serves 8. One portion of this dish contains around 10g of protein, 24g of fat, and a total of 462 calories. A mixture of russet potatoes, green onions, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut potatoes in halves or thirds, then boil until fork tender.

Ingredients you will need

Potato

Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

Ingredients you will need

Green Onions