Name: Dad's Potato Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 to 4 medium Russet potatoes, peeled and cut into 1-inch chunks -; 1/4 cup juice from kosher dill pickles -; 3 tablespoons finely chopped dill pickles -; 1/4 cup chopped parsley -; 1/2 cup chopped red onion -; 2 ribs celery, chopped -; 1 to 2 scallions, chopped -; 1 to 2 hard boiled eggs , chopped, optional -; 1 medium carrot, finely chopped, optional -; 1/2 red bell pepper, raw or roasted, chopped, optional -; 1/2 cup mayonnaise -; 2 teaspoons Dijon mustard -; Kosher salt and freshly ground black pepper to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dad's Potato Salad

1. 3 to 4 medium Russet potatoes, peeled and cut into 1-inch chunks -

2. 1/4 cup juice from kosher dill pickles -

3. 3 tablespoons finely chopped dill pickles -

4. 1/4 cup chopped parsley -

5. 1/2 cup chopped red onion -

6. 2 ribs celery, chopped -

7. 1 to 2 scallions, chopped -

8. 1 to 2 hard boiled eggs , chopped, optional -

9. 1 medium carrot, finely chopped, optional -

10. 1/2 red bell pepper, raw or roasted, chopped, optional -

11. 1/2 cup mayonnaise -

12. 2 teaspoons Dijon mustard -

13. Kosher salt and freshly ground black pepper to taste -

How to cook deliciously - Dad's Potato Salad

1. Stage

Boil the peeled, cut potatoes: Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10 to 20 minutes until just fork tender. Drain the potatoes and remove them from the pot. The pot is hot and you want the potatoes to cool down enough to handle, but are still warm.

2. Stage

Mix the salad ingredients: Put the potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.

3. Stage

Make the dressing, then dress and season the salad: In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.