Barb and I used to make picnic potato salad from scratch until my Mom showed us a shortcut: start with store-bought salad and make it better!
- 3-4 lbs of store-bought red skin potato salad
- 3/4 cup chopped celery
- 1/4 cup chopped crispy bacon
- 3/4 cup chopped scallions plus 1/4 cup for garnish on top
- 1/4 cup chopped dill pickle
- 1-2 tbs dill pickle juice
- 1-2 tbs Dijon mustard
- 2 hard boiled eggs, chopped plus 1 more egg sliced for garnish on top
- Salt and pepper
- Paprika
In a large bowl, combine potato salad, chopped ingredients, pickle juice, mustard and 2 eggs (all ingredients adjustable to taste). Season with salt and pepper. Stir well. Refrigerate for several hours to combine flavors. To serve, put in a prettier bowl, top with sliced egg, scallions and paprika.