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.
———
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.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square.
Related Stories
If you’re a fan of RFD-TV’s Where the Food Comes From, you might recall visiting Larry Smith’s idyllic Christmas Tree farm in rural North Carolina. This year, ahead of the holidays, we are taking a look back at the classic episode from Season 2 with a host of new, behind-the-scenes and bonus content to enjoy!
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
The State of Louisiana is known as a major wintering location for North American waterfowl. However, a new visitor — a species of Whistling Ducks hailing from South America — may pose a problem to native species.
A story that started with hardship ultimately led to a producer impacting the lives of youth involved in sheep showing. The North Carolina Farm Bureau takes us to Haynes Farm in Dobson, N.C., to hear this inspiring story.
Show producer Donna Sanders shares her perspective on filming the latest episode of Where the Food Comes From at Splenda Stevia Farms, a company growing a sweet specialty crop here in the U.S. that is typically imported from overseas.
