No, this potato salad does not have chicken in it. I called it “Chicken Keepers Potato Salad” because I’m always looking for ways to use all these farm fresh eggs. My ladies have been working over time and this potato salad is a yummy way to use up a dozen of their eggs!!
So here’s to all my fellow chicken keepers that have dozens of eggs piling up in the fridge!
Start by washing 3 to 4 pounds of golden potatoes. I cut off any yucky parts and then cut them in half. Boil them until tender but still firm (10 to 15 min). Drain and let cool.
While the potatoes are cooling, hard boil a dozen eggs. If you have farm fresh eggs here is a post about how to hard boil fresh eggs that are easy to peel, every time!
Now it’s time to peel and chop your cooled potatoes, and peel and chop your cooled eggs into a large bowl. (Waiting for them to cool is the hardest part.)
After you’re done peeling and chopping it’s time to mix up the dressing: In a small bowl combine 1 1/2 cups mayo, 1 teaspoon celery seeds, 2 tablespoons dill pickle juice, 1/4 teaspoon ground pepper, 1/4 teaspoon salt and 1 tablespoon yellow mustard. Whisk together and pour over potatoes and eggs. Add 1/4 cup fresh chopped chives and 1 to 2 cups chopped dill pickles (depending on how much you like pickles).
Stir it up really well and give it a taste. I add more salt and pepper until it’s perfect.
There you have it, a simple, yummy potato salad that uses LOTS of eggs!
Here is a printable recipe card:
- 3½ pounds golden potatoes
- 1 dozen eggs
- 1½ cups mayonnaise
- 1 teaspoon celery seed
- 2 tablespoons dill pickle juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 tablespoon yellow mustard
- ¼ cup fresh chopped chives
- 1 to 2 cups chopped dill pickles
- More salt and pepper to taste
- Start by washing 3 to 4 pounds of golden potatoes. Cut off any yucky parts and cut them in half. Boil them until tender but still firm. Drain and let cool.
- While the potatoes are cooling, hard boil a dozen eggs then let them cool.
- Now peel and chop your cooled potatoes and peel and chop your cooled eggs into a large bowl.
- After you're done peeling and chopping it's time to mix up the dressing. In a small bowl combine 1½ cups mayo, 1 teaspoon celery seeds, 2 tablespoons dill pickle juice, ¼ teaspoon ground pepper, ¼ teaspoon salt and 1 tablespoon yellow mustard.
- Whisk together and pour over potatoes and eggs.
- Add ¼ cup fresh chopped chives and 1 to 2 cups chopped dill pickles (depending on how much you like pickles).
- Now stir until completely combined and give it a taste. Add more salt and pepper until it's perfect!
