Egg and Pickle Potato Salad
 
Prep time
Cook time
Total time
 
4 Large Russet Potatoes 4 Boiled Eggs 6-8 Large Dill Pickles ½ Cup Mayonnaise 1 Tbsp Mustard 2 Tbsp Ranch Dressing (optional) 1 Tsp Salt 1 Tsp Pepper
Author:
Recipe type: Salad
Serves: 4-6 servings
Ingredients
  • 4 Large Russet Potatoes
  • 4 Boiled Eggs
  • 6-8 Large Dill Pickles
  • ½ Cup Mayonnaise
  • 1 Tbsp Mustard
  • 2 Tbsp Ranch Dressing (optional)
  • 1 Tsp Salt
  • 1 Tsp Pepper
Instructions
  1. Peel and dice the potatoes. Boil for 20 minutes, then drain the water off and let potatoes cool completely.
  2. In a large bowl, add the cooled potatoes. Dice then add the boiled and cooled eggs. Dice then add the pickles.
  3. Add the mayonnaise, mustard, ranch dressing and salt and pepper. Mix until well combined.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/2016/04/egg-and-pickle-potato-salad/