[CnD] Potato and Pickle Salad

Helen Whitehead hwhitehead at cogeco.ca
Sat Aug 10 17:28:34 EDT 2019


	Potato and Pickle Salad


YIELD: 4 servings

ingredients
1 1/2 pounds small tri-colored potatoes
1/2 cup
mayonnaise
1/4 cup chopped sweet pickles
3 tablespoons
pickle
juice
1 tablespoon yellow mustard
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced
5 hardboiled
eggs,
chopped
2 tablespoons chopped fresh
parsley,
for garnish
Paprika, for
garnish

Directions
Place the potatoes in a large pot and cover with cold water by 1 inch. 
Bring to a boil over medium-high heat. Cook the potatoes until they fall off

a
fork easily, 20 to 28 minutes;
drain
and set aside. When cool enough to handle, slice the
potatoes
in half.

In a large bowl, mix together the mayonnaise, pickles, pickle juice,
mustard,
salt and pepper to form a dressing. Add the potatoes, the red
onions
and eggs, and gently fold together to coat with
dressing.
Taste, and adjust the seasoning as needed. Garnish with parsley and
paprika.

Originally from FoodNetwork.com



More information about the Cookinginthedark mailing list