Potato Salad with Pickles for a Crowd
Ingredients
- 5 lbs Yukon Gold potatoes, peeled and cubed
- 7 small carrots, peeled and left whole or chopped
- 1 tbsp salt
- 6 raw eggs, washed
- 1 (11 oz) can Israeli pickles in brine, chopped
- ½ cup pickle brine
- 2 ½ cups mayonnaise (full-fat only)
- 1 tbsp Montreal Steak Seasoning (or a combination of salt, black pepper, and white pepper)
- ¾ tsp salt
Instructions
- Add potatoes and carrots to a large pot, cover with water, add salt, and bring to a boil. Optionally, you can put the eggs in the same pot now (wash them well if you do), or simply cook them separately. Bring to a boil. Remove the eggs after 5 minutes and add to an ice bath.
- Continue cooking the potatoes and carrots until you can poke a fork through them easily but they’re not falling apart, about 15 minutes.
- After draining, let cool for at least 20 minutes. Chop the carrots finely and add the potatoes and carrots to a large bowl.
- Chop 3 eggs and 5 yolks (save the whites for another use).
- Add pickles and brine.
- Finally, stir in the mayonnaise. Add Montreal steak seasoning and a bit of salt and stir to combine.
