Old Fashioned Potato Salad -

Old Fashioned Potato Salad

Easy homemade potato salad with basic ingredients and a dairy-free option. Perfect sidedish to make ahead.

Course: Brunch, Salad, Side Dish

Cuisine: American

Keyword: dairy-free, gluten-free, picnic food, potato salad, salads, side dish

Servings: Servings

Calories: 257kcal

Author: Mary Krick

4 cups cooked ~ cooled and cubed potatoes.
6 boiled eggs ~ chopped.
1/2 cup chopped green onions.
1/2 cup chopped sweet pickles ~ Nalley Pickles are free from dairy ~ egg, tree nuts, peanuts, soy, and wheat.
1/4 cup sliced olives ~ optional.
1/4 cup cooked ~ crumbled bacon – optional.
1 cup Kraft Miracle Whip or any store brand dressing. ~ check the label for gluten-free Vegenaise for dairy-free.
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
2 tsp sweet pickle juice ~ right from the pickle jar.

In a medium bowl gently combine cubed potatoes, chopped eggs, chopped green onions, pickles, and optional olives.
In a small mixing bowl combine miracle whip, mustard, celery seed, salt, pepper, and sweet pickle juice. Mix well.
Pour over potato and egg mixture and gently combine. Sprinkle optional crumbled bacon over top, cover and chill until ready to serve.

**Please Note: Eat left-overs up within 3-4 days. And don’t leave salad out at room temperature over 2 hours.