Nellie’s Potato Salad
This fresh and zesty potato salad from Janelle Harrigill will be a hit at your next outdoor gathering, plus it took home a Blue Ribbon at last year’s Ohio State Fair. So even though the Fair is canceled this year, you can still get a taste of it without leaving home. And for more delicious Ohio State Fair recipes, check out the Ohio State Fair Blue Ribbon Recipe Book collection.
- 6 large potatoes, boiled and peeled
- 5 large boiled eggs, 1 reserved after slicing
- 1 large onion, diced
- 1 stalk of celery, diced
- 3 sweet pickles, diced
- 1-2 tbsp. pickle juice
- 2 tbsp. yellow mustard
- 1 cup mayonnaise
- Salt to taste
- Paprika, sprinkle
Prepare hard-boiled eggs. Peel and slice when cold, reserving one sliced egg to use later as a topping.
Boil potatoes. Peel and slice when cold.
Combine potatoes, 4 eggs, onions, celery, pickles, mustard, and mayonnaise.
Add preferred amount of pickle juice and salt to taste.
Top with one sliced egg and sprinkle with paprika.
Recipe Source: Janelle Harrigill, Columbus, Ohio – 1st Place, Heirloom (Potato Salad), Ohio State Fair 2019
Broad & High host Kate Quickel is whipping up fun, simple and delicious treats in our new food segment called Kate’s Quick Bites. Visit wosu.org/katesquickbites for more recipes and videos.