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Country-Style Potato Salad

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"The one you grew up on—or wish you had."

List of Ingredients

â—¦ 2 to 2 ½ pounds red-skinned potatoes
â—¦ 1 tablespoon plus ¾ teaspoon salt
â—¦ ¼ cup dill pickle juice
â—¦ 2 ½ tablespoons apple cider vinegar
â—¦ 1 teaspoon sugar
â—¦ 4 hard-boiled eggs, peeled and chopped
â—¦ ¾ cup finely chopped celery
â—¦ ½ cup chopped dill pickles
â—¦ 2 tablespoons minced red onion
â—¦ 2 tablespoons chopped fresh Italian parsley
â—¦ â…” cup mayonnaise
â—¦ 2 teaspoons yellow mustard
â—¦ Freshly ground black pepper, to taste


Recipe

Put the potatoes into a large pot and add water to cover by at least 1 inch. Add 1 tablespoon of salt. Bring the water to a boil, then reduce the heat slightly and cook for 20 to 25 minutes, or until the potatoes can be easily pierced with a fork. Transfer to a plate. Set aside to cool thoroughly.

Peel the potatoes, cut them into bite-size pieces, and put them into a large, shallow bowl.

In a small bowl, combine the pickle juice, apple cider vinegar, and sugar and whisk to blend. Drizzle the liquid over the potatoes and toss them gently, by hand, to coat. Sprinkle ¾ teaspoon of salt over the potatoes and toss again to mix. Set aside for 30 minutes. Add the hard-boiled eggs, celery, pickles, onion, and parsley and mix gently.

In a small bowl, combine the mayonnaise and mustard and stir to blend. Add the mixture to the potatoes, sprinkle with pepper, and mix gently. Cover with plastic wrap and refrigerate until serving.

Makes 10 or more servings