Sunday, July 12, 2009

The Best Potato Salad Ever
from Shirley Paoule

3 pounds unpeeled red potatoes
1 Tbsp vinegar
3/4 c onion, chopped
3/4 c red pepper, chopped
3/4 c celery, chopped
1/2 c finely chopped dill pickles
3 hard-boiled eggs, chopped
3/4 c mayonnaise

In a large pot, cover potatoes with salted cold water and bring to a boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine remaining veggies and eggs in a large bowl. When potatoes are done, drain and cut into 1/2" pieces while still warm. Transfer to the bowl with the veggies and sprinkle with 2 Tbsp dill pickle juice and vinegar. Toss salad gently with mayonnaise. Season with walt and pepper. Chill before serving.

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