We have another fantastic recipe from Mr. Justin Wilson! This quirky twist on Southern potato salad skips the spuds but keeps all the flavor! Made with chopped eggs, pickles, olives, and crushed crackers, Justin Wilson’s Potato Salad WITHOUT Potatoes is creamy, tangy, and downright irresistible— I garontee!
Cook’s Tip: If you serve the next day, you might have to add more mayonnaise because the crackers drink up all those tasty juices.
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Justin Wilson’s Potato Salad Without Potatoes
This quirky twist on Southern potato salad skips the spuds but keeps all the flavor! “I’ve cooked this for a lot of people, and no one ever seems to notice it doesn’t have potatoes in it!” Justin says.
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 15-20
Ingredients
- 6 large hard-boiled eggs, chopped
- 1 cup of chopped celery
- 1 cup of chopped onions
- 1 cup of chopped green onions
- 1 cup of sweet relish or chopped sweet pickles, drained
- 1 cup of dill relish or chopped dill pickles, drained
- 1 cup of pimiento-stuffed olives, drained and chopped, or as much as you like
- 1 cup of pitted black olives, drained and chopped
- 1 tablespoon horseradish sauce
- Louisiana hot sauce to taste
- 1 tablespoon Worcestershire sauce
- Enough mayonnaise to achieve the consistency you like
- 4 sleeves of saltine crackers
Cooking Instructions
- Boil the eggs and set aside to cool. Once cooled, peel and chop the eggs. Transfer to a large mixing bowl.
- Chop the celery, onions, and green onions; drain the relish and pickles. Drain the pimento-stuffed and black olives and chop as much as you like. Place those ingredients in the mixing bowl, too.
- Add the horseradish, Worcestershire sauce, hot sauce, and mayo to the mixing bowl and stir the ingredients.
- Crumble the crackers and mix them well with all the other ingredients.
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