Classic Potato Salad
Source of Recipe
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Recipe Introduction
Makes 5 Cups;
List of Ingredients
Boil:
1 1/2 lb. white potatoes, unpeeled, cubed
2 eggs
Toss with:
1/4 cup sweet pickle juice
Combine; Stir in:
1/2 cup mayonnaise
1/2 cup sweet gherkins (whole baby pickles), chopped
1/2 cup celery, diced
1/4 cup scallions, chopped
2 T. chopped fresh parsley
1 T. prepared yellow mustard
1 t. sugar
Salt, pepper, and cayenne to taste
Recipe
"Marinating" the potatoes in pickle juice is key to this salad's
flavor. Take care not to overcook the potatoes � test them often.
Boil potatoes and eggs in salted water to cover. Cook just until
potatoes are tender, 12 - 15 minutes. Drain; set eggs aside to cool.
Toss hot potatoes with pickle juice in a bowl; cool to room
temperature. Peel and slice eggs into 1/4" - thick rounds.
Combine remaining ingredients in a separate bowl. Gently stir in
potatoes and eggs. Serve salad cold or at room temperature.
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