05/29/2026
Mama Dean’s Mustard Pickle Potato Salad
Ingredients:
2 pounds of mini reds (boiled until softened, strained, placed in a bowl, and half mashed later)
1/2 cup diced red onions (added to the potatoes)
3 hard-boiled eggs (whites diced and added to potatoes, yolks mashed in dressing)
1 cup Mama Dean’s Mustard Pickles, diced
3 tablespoons Mama Dean’s Mustard Pickle juice
1/2 cup mayonnaise
Salt, pepper, onion powder, garlic powder to taste
Instructions:
Boil mini red potatoes until softened, strain, and place in a bowl.
Hard boil 3 eggs, slice in half, dice the whites, and add them to the potatoes.
Take the yolks and mash them with mayonnaise, salt, pepper, onion powder, garlic powder and pickle juice. Adjust to taste.
Add diced onions and diced Mama Dean’s Mustard Pickles, to the potatoes.
Stir everything together while mashing half of the potatoes.
Chill for at least 2 hours and serve!
