Kim’s Amazing “Everything But the Kitchen Sink” Potato Salad
This incredibly tasty potato salad has a wonderful mix of creamy and crunchy, salty and tangy, and is a hit everywhere I serve it. You can toss just about everything but the kitchen sink into this one and it will be yummy.
Equipment
- A couple of pots
- An egg slicer
- A box shredder
- A good sharp kitchen knife
- A cutting board
- A large spoon
- A large bowl with a lid
Ingredients
- 6 eggs
- 10 red potatoes (or 6 russet)
- 1 large carrot shredded
- 3 stalks celery chopped
- 1 medium red onion chopped
- 1/3 cup dill pickles diced
- 1/4 cup pepperoncini chopped
- 1/4 cup black olives sliced
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 2 tbsp prepared yellow mustard
- 2 tsp salt
- 2 tsp fresh ground black pepper
- 1/8 tsp smoked paprika
Instructions
- Hard boil the eggs – cover with water in a pan and boil for 12 minutes. Once done, cool, peel and set aside.
- While the eggs are boiling, cut the potatoes into 1” cubes, place them into a large pot, cover them with water, sprinkle a bit of salt over them, and boil until the potatoes are *just cooked*, about 15 minutes. A fork should go into the potato easily but the potato should not break apart. If they are overcooked they will completely fall apart when mixed with the rest of the salad. Drain the water out of the pot and refrigerate the potatoes until cold.
- Ina large storage bowl add the prepared carrots, celery, red onion, dill pickle, pepperoncini, and black olives. Top with mayonnaise, ranch dressing, mustard, salt, pepper, and paprika. Stir gently to combine.
- Using an egg slicer, slice each of the boiled eggs twice (once to get slices, then open the slicer and turn the egg 90 degrees and slice a second time to get cube-shaped pieces) and stir those gently into the bowl with the rest of your salad ingredients. If your potatoes are still warm at this point, simply cover the rest of the ingredients and put them into the refrigerator until the potatoes have completely cooled down. Once cool – add the potatoes to the rest of the salad and gently stir it all together.
- Serve cold.
Notes
Notes:
This potato salad can be made the same day you eat it – just be sure that you have enough time to completely chill the potatoes. However, this one is best if you make it a day ahead and give the flavors more time to come together.
I actually make this potato salad to accompany a wide variety of dishes… sandwiches, burgers, hot dogs, tri-tip, steak, chicken, corned beef… you name it! This dish is always a hit. My family loves it. It is easy to make. It is great to take to a BBQ or potluck.
Nutrition
Serving: 2cupsCalories: 500kcalCarbohydrates: 18gFat: 43g
Tried this recipe?Let us know how it was!