Creamy Potato Salad with Pickles

Today we have a bit of a summer staple recipe for you, our Creamy Potato Salad. We added some super filling hard-boiled eggs for protein. Ideal for when you only have enough time to make one side, this simple side dish won’t take too much time to make, and will yield a really delicious result. Our recipe has just the perfect proportion of mayo to potato, so things don’t get too mayo-y (if you know what I am saying). That just ruins potato salads. We used Farmers Garden by Vlasic Pickle chips diced up to give this salad some crunch, as well as some chives and shallots for a little edge.

Guys, this is really the perfect potato salad for summer. Be sure to pick up a coupon for $1 off Farmer’s Garden by Vlasic to whip up this recipe for your next backyard get together. Enjoy!

Creamy Potato Salad

Servings: 5 to 7

Print Recipe

Ingredients

  • 2 lbs. baby red potatoes, washed
  • 4 hardboiled eggs, chopped
  • 1/3 cup diced Farmer’s Garden by Vlasic pickle chips (5 to 7)
  • 3 tablespoons diced shallot
  • 1 1/2 tablespoons thinly sliced chives
  • 2 teaspoons minced oregano
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon pure cane sugar (granulated is fine)
  • 1 garlic clove, minced (optional)

Instructions:

  1. Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
  2. Transfer 1/3 of the potatoes to a large mixing bowl and mash until creamy.
  3. Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
  4. Add boiled eggs, pickles, shallots, chives, oregano, salt, and pepper to the bowl and gently fold together.
  5. In a small bowl, whisk together all the ingredients and pour into the potato mixture.
  6. Fold dressing into the potato mixture until completely combined.
  7. Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.

About the Author: and

Los Angeles-based food and interiors photographer Teri Lyn Fisher, and food stylist Jenny Park, launched their blog, Spook Fork Bacon, in 2011 as a way to share their love of food. Three years later, it is a guilty pleasure for hundreds of the thousands of visitors who drop by each month to gather new recipe ideas and great tips. With 100% original recipes, sublime photography and a minimalistic approach to design and styling, these bloggers bring a playful approach to food.

About the Author: and

Los Angeles-based food and interiors photographer Teri Lyn Fisher, and food stylist Jenny Park, launched their blog, Spook Fork Bacon, in 2011 as a way to share their love of food. Three years later, it is a guilty pleasure for hundreds of the thousands of visitors who drop by each month to gather new recipe ideas and great tips. With 100% original recipes, sublime photography and a minimalistic approach to design and styling, these bloggers bring a playful approach to food.

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