Potato Salad

Whether you want to eat is as a side dish or a main course, this delicious Potato Salad recipe is sure to be a winner. It’s a new twist on a classic recipe, and everybody’s sure to be impressed with just how unique this recipe is! It’s quick and easy to make, and is the perfect accompaniment to any meal.



3 or 4 mid sized Russet potatoes

4 Tbsp juice from Kosher dill pickles

3 Tbsp finely chopped dill pickles

1/4 cup chopped parsley

1/2 cup chopped red onion

2 stalks celery, chopped

1 or 2 chopped scallions, including the greens

1-2 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

© Ramon Grosso | Dreamstime.com



- Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes.

- Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.

Put 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.

- 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.


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