Get Pickled Potato Salad with Jalapeños & Elephant Garlic

This was 100% Tim’s idea. In fact, he made it for Superbowl Sunday last week and it was attacked! I barely snapped a picture of it, so I didn’t have time to make it look pretty in the bowl. Either way, it’s amazing to me that he made this, since he hasn’t even boiled an egg in years. However, now I know he has skills. He is in big trouble! hahaha

This is simply my favorite potato salad recipe (although he didn’t need the vinegar with all the pickles) with the addition of fresh jalapeños and elephant garlic. He was craving these flavors together, and he did a marvelous job.


  • 8 medium sized russet potatoes
  • 6 hard boiled eggs, sliced
  • 1 large clove of elephant garlic, chopped
  • 1 1/2 cups of mayonnaise (I swear by Hellman’s/Best Foods)
  • 3 tbs of yellow mustard
  • 5 kosher dill pickle spears, chopped
  • 1 medium red onion
  • salt
  • pepper
  • paprika
  • 5 diced fresh jalapeños
  • 1 cup diced celery


Cover the whole potatoes with cold water in a large pot. Bring to a boil and cook until the potatoes are cooked through (about 20 minutes?). Meanwhile, put the eggs in a saucepan and cover with cold water. Bring to a boil, cover and remove from heat. Let them sit for 12 minutes, rinse under cold water, crack and remove shells.

Put the cut pickles, celery, jalapeños, garlic, salt, pepper, and eggs (reserve 1/2 for the top) in a bowl. Add the mayo and mustard and stir together.

When the potatoes are done, run them quickly under cold water and remove the skins. Chop the potatoes into small chunks. Pour the vegetable and mayo mixture over the warm potatoes. Garnish with remaining slices of eggs and a sprinkle of paprika.

He really knocked this out of the park. So delicious! Great job and kudos to Tim. He is officially my new potato salad maker.





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