All-American Potato Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From cooking dot com. Recipe created exclusively for by Bruce Aidells. Can be made one day ahead and stored in the refrigerator. Ingredients:
4 1/2 lbs red potatoes |
1/3 cup canola oil |
1/4 cup cider vinegar |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/4 cups mayonnaise |
1/4 cup pickle juice (dill) |
3 tablespoons dijon mustard |
6 large hard-boiled eggs, chopped |
1 1/2 cups green onions, chopped fine |
1 cup celery, chopped fine |
3/4 cup fresh parsley, chopped |
1/2 cup kosher dill pickle, chopped |
1/2 cup pimento-stuffed green olives, sliced |
Directions:
1. Cut potatoes into 3/4 inch dice and steam until tender, about 10 minutes (you will probably need to do this in 3 batches); set aside.
2. In the mean time, in a large bowl, whisk together oil, vinegar, salt and pepper; add in potatoes and gently stir until most of the dressing is absorbed.
3. In another bowl, combine mayonnaise, pickle juice, mustard, and all remaining ingredients; toss with potatoes until well combined.
4. Cover and refrigerate.
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