A creamy potato salad with bits of sweet pickle in it
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: potatoes, Side Dish
Cuisine: American
Servings: 4
Calories: 293kcal
Author: Lois Carter Crawford
Ingredients
6mediumwhite or gold potatoes(about 2 cups, diced)
1stalkcelery(cleaned and diced)
4-6miniGherkins sweet pickles(diced small)
2teaspoonsdiced pimientos(drained)
¼cupmayonnaise(use Miracle Whip or Vegenaise for egg free)
½teaspoonsea salt(or more to taste)
⅛teaspoonwhite pepper
Instructions
Wash, peel and cube the potatoes.
Place the potatoes in a pot of water with a little salt added. Make sure the water covers the potatoes.
Bring the water to a boil. Then reduce the temperature to medium-high and continue to cook until the potatoes are fork-tender (about 15-20 minutes).
While the potatoes are cooking, cut the celery and pickles into small pieces. Place them in a bowl that is big enough to hold the potatoes (and still be able to stir the salad).
Drain the potatoes using a collander and then set the collander in the pot you used to boil the potatoes. Fill the pot with cold water to stop the cooking process.
After about 5 minutes, remove the collander with the potatoes and set the potatoes aside to drain.
Put the drained potatoes into the bowl with the celery and pickles.
Add the pimientos, mayonnaise, salt and pepper. Stir to combine.