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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Here is my humble, classic recipe for Potato Salad. Very basic, but a few added ingredients to make it special. The Potato Salad recipe is very regional and from coast to coast. I have enjoyed all from around our globe, and potato salad is one dish made with love. Ingredients:
6 mid sized russet potatoes , scrubbed and cleaned |
4 tbsp juice from kosher dill pickle jar ( my secret) |
3 tbsp finely chopped dill pickles (not pickle relish) |
1/4 cup chopped parsley |
1/2 tsp fresh chive |
1/2 cup chopped red onion |
2 stalks celery, chopped |
1 or 2 chopped scallions |
2 hard boiled eggs, chopped |
1 cup mayonnaise (hellman's or best) |
1 tsp vinegar |
2 teaspoons dijon mustard |
sour cream |
kosher salt and freshly ground black pepper to taste |
parpika and green onions for garnish |
love (wink) |
Directions:
1. Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Keep Skins on ! Cut potatoes into inch sized cubes.
2. Put potatoes in to a large bowl. Let cool in bowl, then add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Then add parsley, onions, celery, chives, scallions and hard boiled eggs.
3. In a separate small bowl, mix mayonnaise with mustard and vinegar. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
4. Garnish with paprika and sliced green onions. Chill
5. Before serving, stir and add a small dollop of sour cream and mix. (adds good moisture and taste)
6. Enjoy
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