Bam's Chunky Potato Salad

Bam's Chunky Potato Salad

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

This is my family's favorite potato salad recipe. Leftovers are great for lunches.


3 medium Potatoes; cut in bite size chunks
2 eggs Eggs; Hard boiled and roughly chopped
3 heaping tablespoons Prepared mustard
2 Heaping tablespoons Hellmann's Real Mayonnaise
2 tablespoon milk
12 slices Vlasic Zesty Bread and Butter pickle slices; roughly chopped
3 tablespoon Onion; finely chopped
salt; to taste
freshly ground black pepper; to taste

Original recipe makes 6



Peel, wash, and dice the potatoes, and put them in a medium saucepan. Cover the potatoes with water, and bring them to a boil. Once they boil, keep a close eye on them. You want them firm. If they get too soft, they will break apart when you are combining them with the remaining ingredients. When they are done, drain them, and rinse with cool water, so they will stop cooking. This step is VERY important.

While the potatoes are cooking, whisk mustard, mayonnaise, milk, salt, and pepper together in a medium sized bowl. Add the eggs, pickles, and onions, and stir to mix. Stir in the drained potatoes, mixing well. Cover and refrigerate for an hour or more. Serve cold.

Alert editor   

Chill before serving.

Peel, wash, and cut potatoes into bite sized pieces. Chop onion, pickles, and eggs, and set them aside.

Boil the potatoes, but don't let them get soft. Check them often.

While the potatoes are cooking, make the dressing, combining the mustard, mayonnaise, milk, salt, and pepper. Whisk the ingredients until they smooth and creamy.

When the potatoes are done, drian them and rinse them with cold water.

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Calories Per Serving: 137 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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