Saturday, May 19, 2012

Potato/Egg Salad & Pickles

2 pounds of medium red skinned potatoes peeled (about 8-9)
1/2 cup of your favorite mayonnaise 
1/4 cup of pickle juice from a jar and 10 sweet pickle chips from that jar
1-1/12 tablespoons of Dijon mustard
1 1/2 teaspoon of sugar
1/2 teaspoon of pepper
5 large hard boiled egg yolks
2 tablespoons of red onion
2 tablespoons of parsley dried is fine (I recommend fresh to give it that special flavor
Paprika to color
Salt teaspoon (optional)

Place potatoes in a large pot and add water covering by about 2-3 inches.  Bring to a boil, them reduce to slow boil at medium heat, cooking the potatoes until tender for about 25-30 minutes. once cooked drain and place your potatoes into a large bowl and let cool until slightly cold.

Make dressing, while potatoes are cooling whisk mayonnaise, your pickle juice, mustard, sugar pepper, salt (optional) in a small bowl which

Use a wooded spoon, and mash your potatoes kind of coarsely, making sure to leave a mixture of small and large size potatoes as well as some that are mashed.  Now its time to add your dressing and egg yolks (that have been hard boiled and separated from the egg white) coarsely smash your egg yolks into your potatoes and toss all well to coat.  Add onion and parley, slowly and gently mixing to incorporate all. Now season to your favorite taste with salt and pepper.  Sprinkle with paprika to add color and add the sweet pickle chips to decorate.

This can be made a day ahead.  This is great for a summer outing or a side dish summer dinner.

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