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Jeanette's Potato Salad




Source of Recipe


Jeanette


List of Ingredients




10 whole small potatoes, sliced
1 whole egg, boiled
2 stalks celery, diced small
1 whole pickle, diced fine (About 1/2 - 3/4 C if using pre-sliced)
3 Tbs. pickle juice/brine (adjust to taste)
2 Tbs. olive oil
1 Tbs. minced garlic
1 1/2 tsp. dried onion, minced (or 1/4 C. fresh sweet onion)
2 Tbs. fresh parsley, minced
1/2 tsp. black pepper
1 Tbs. lemon juice (about 1/2 lemon’s worth.)






Recipe





Clean and slice (or cube) potatoes, leaving skins on. Boil in a large pot of water until tender but not mushy, about 10 – 12 minutes. (Time may vary according to size of slices/cubes and type of potato.) Meanwhile finely dice celery, parsley, and pickle. Mix in large bowl with pickle juice, olive oil, garlic, onion, pepper and lemon juice. Peel, then dice boiled egg. Mix in bowl with other ingredients. Drain and rinse cooked potatoes, allow cooling slightly. Add potatoes to bowl and stir well. Serve chilled or at room temperature.