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    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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