Name: Dad's Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 3 to 4 medium Russet potatoes, peeled and cut into 1-inch chunks; 1/4 cup juice from kosher dill pickles; 3 tablespoons finely chopped dill pickles; 1/4 cup chopped parsley; 1/2 cup chopped red onion; 2 ribs celery, chopped; 1 to 2 scallions, chopped; 1 to 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

Dad's Potato Salad

What makes this potato salad recipe special? Pickle juice! It’s studded with celery, bell peppers, hard-boiled eggs, and more in a creamy, tangy Dijon and mayonnaise dressing. Great for cookouts!

35 min total 15 min prep 20 min cook 6 265 cal

Instructions

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1 Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10 to 20 minutes until just fork tender. Drain the potatoes and remove them from the pot. The pot is hot and you want the potatoes to cool down enough to handle, but are still warm.
2 Put the 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.
3 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.