Mom's Potato Salad with a Twist
Servings 8
Equipment
- Large saucepan
Ingredients
- 5 russet potatoes peeled & cut into bite-size chunks
- 1 tbsp of white wine vinegar
- ½ - ¾ cup of good mayonnaise to taste
- ¼ cup dill pickle juice
- 1 tbsp fresh parsley chopped
- 1 tsp celery salt
- 1 tsp dried mustard
- Sea salt and freshly cracked black pepper to taste
- 5 hard-boiled eggs diced
- ¼ yellow onion diced finely
- 2-3 dill pickles chopped, to taste
- ½ cup of sliced black olives drained
- Paprika sprinkled on top for garnish
Instructions
- Cook the potatoes by placing them in a large saucepan of well-salted water. Bring to a boil over medium-high heat, reduce the heat, and simmer the potatoes for 8-10 minutes, or until they are fork-tender. Side Note: Don’t overcook the potatoes, or your potato salad will be mushy.
- Season the potatoes by draining them well, then gently dump them into a large bowl. Immediately drizzle the vinegar over the hot potatoes and gently toss them with a rubber spatula to coat them evenly. Set aside to cool completely, about 20-30 minutes. Side Note: Don’t skip this step! The vinegar helps flavor the potatoes.
- Make the dressing by combining the mayonnaise, pickle juice, parsley, celery salt, dried mustard, sea salt, and freshly cracked black pepper to taste in a large bowl and mix thoroughly. Taste and re-season if needed.
- Make the salad by adding the onion, dill pickles, and black olives to the cool potatoes. Top with the salad dressing and gently mix until combined. Taste and re-season if needed.
- Sprinkle the top with paprika, and place the potato salad in the refrigerator to allow flavors time to mingle for at least an hour before serving. Enjoy.