Burgers will be fighting for center stage at this years BBQs with this creamy, yet crunchy potato salad on the table. Salty, tangy, and just a little bit smokey - this is the best russet potato salad recipe around.
Peel and dice raw potatoes to 1/2 inch thick in size.
Boil approximately 1 gallon of water, or enough to cover the diced potatoes, with 1 Tablespoon of salt. Bring to a rolling boil. Gently add in potatoes.
Boil potatoes for approximately 8-10 minutes or until fork tender.
Drain potatoes and let cool to room temperature.
While potatoes are cooking or cooling, chop the hard boiled eggs, onion, celery, and pickles into approximately the same size, and gather all other ingredients.
Chop the parsley if you plan to serve immediately, otherwise wait until just before serving to add to the dish.
Once potatoes have cooled, add all the ingredients to one large bowl and toss thoroughly.
At this point you can serve immediately or cover with plastic wrap and refrigerate until you're ready to serve. Enjoy!
Note the size of the potatoes will vary upon cutting. That's okay. Just try to keep them uniform as possible for an even cooking time.
Some potato chunks will loosen up and look almost mashed during the process of boiling. You don't want to end up with a pot of mashed potatoes, but some here and there will add to the thick, creaminess of the dish.
Baby dill pickles are a favorite in this potato salad as they don't overpower the dish with their taste. 7 pickles is a rough number. Feel free to use more or less as you desire.
Revisit this recipe and more at: https://farmtablerecipes.com/the-best-ever-russet-potato-salad/