Coach's Wife Life
About the Recipe
Podcast Host Kristen Eargle shares her mother Kay Jolley's ridiculously amazing potato salad.
Ingredients
10 small red potatoes
3 eggs
4 thick long stemmed green onions
3/4 cup mayonnaise
20 bread and butter pickles
Garlic salt to taste
Salt and Pepper to taste
Preparation
Step 1:
Wash potatoes. Put in a large pot, heavily salt, cover with water. Let it come to a boil, simmer for 20 minutes. Check to see if they are done by using a fork. If potato is too firm, add five more minutes.
Step 2:
Boil eggs in a small pot. When finished, pour out hot water. Add cool water back into small pot. Drain potatoes. Set aside to cool.
Step 3:
In a food processor, chop onions and 20 or so bread and butter pickles.
Step 4:
Cut potatoes (I leave the skin on. You can remove if you prefer). Peel eggs and mash with a potato masher or fork. Mix potatoes, eggs, onions and pickle mixture. Stir. Start adding mayonnaise a little at a time. I start with about 1/2 cup stir and taste. You can add as much as you like to obtain the right consistency. Sprinkle with garlic salt, salt and pepper to taste. Note: Bread and butter pickles is the secret here. I would not substitute with any other type of pickle. If you're doubling the recipe, you would try to keep the potato to egg roughly ratio 2:1.
