Home Style Potato Salad
Serves: 8
  • 2 Large Idaho white potatoes, cleaned, cut and quartered
  • 5 medium Idaho red potatoes, cleaned, cut and quartered
  • 5 fresh eggs, rinsed
  • ¼ cup pickled pepperoncini, diced
  • 2 stalks celery, diced
  • ½ medium white onion, finely diced
  • 1 dill pickle, diced
  • 1 tbsp fresh dill, finely diced
  • ½ cup mayonaise
  • 2 tbsp sour cream
  • 1 tbsp dill pickle juice
  • 1 tbsp South African Smoke Seasoning, (may substitute 1½ tsp paprika, ¼ tsp garlic salt, ¼ tsp basil)
  • Fresh ground black pepper, a few grinds
  • 2-3 tsp sea salt, to taste
  1. Place potatoes in large pan ,fill pan with water to cover potatoes,bring to a low boil on medium high heat.
  2. After potatoes have boiled for 10 minutes add eggs to pan.
  3. Cook potatoes until fork tender. (about 25 minutes total).
  4. Drain potatoes and eggs, and run cold water over them to cool and to stop the cooking process. Drain well.
  5. Remove skins from white potatoes, leaving red potato skins intact.Place potatoes in a bowl and chill for 30 minutes.
  6. Peel eggs immediately to facilitate easier removal of shells. Cover and refrigerate.
  7. Meanwhile, In a small bowl, stir together Mayonnaise, sour cream, dill pickle juice and seasonings. Chill.
  8. After potatoes have chilled, chop and place into large bowl.
  9. Add diced pepperoncini, celery, onions,dill pickle and fresh dill to potatoes. Lightly toss to mix.
  10. Pour dressing over potato mixture and mix well.
  11. Chop or slice eggs and lightly stir into potato salad.
  12. Chill salad for at least 30 minutes to allow flavors to blend for best results (if you can stand to wait that long).
Recipe by Pure Grace Farms at https://puregracefarms.com/2014/04/home-style-potato-salad/