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Potato Salad with Gherkins

June 29, 2010

There are plenty of backyard events to plan and attend in South Florida and many of the events are a “Pot Luck” dinner.  This is one of many of the different potato salads I like to make.  Easy to make, easy to transport and refreshingly cold when eating outside.  With the gherkins, celery and shallots there is a sweet crunch added to this very creamy dressing.

Potato Salad with Gherkins


  • 5-6 Large Potatoes
  • 2 Hard Boiled Eggs (peeled and chopped)
  • 1/2 C. Mayonnaise
  • 1/4 C. Sour Cream
  • 2 t. Dijon Mustard
  • 1/4 C. Celery (thinly sliced)
  • 1/4 C. Shallots (sliced)
  • 3 Gherkins (finely sliced) (more if you like)
  • 1/4 Parsley (chopped) and Parsley Leaves for Garnish
  • Salt and Freshly Ground Pepper


  1. Boil potatoes and eggs, let cool and peel
  2. Cut potatoes in bite size pieces and rough chop eggs
  3. Combine in a bowl and add the remainder of the ingredients (except parsley)
  4. Blend together gently and refrigerate
  5. Add parsley when ready to serve

(Serves 6-8)

Adapted from Southern Living Magazine

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