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Dad's Potato Salad
Dad's Potato Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy potato salad with a tangy twist from pickle juice, mixed with crunchy celery, bell peppers, and hard-boiled eggs. Perfect for summer cookouts!
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
Instructions:
  • Boil the peeled, cut potatoes: In a large pot, place peeled, cut potatoes and cover with an inch of salted water. Bring to a boil, then simmer for 10 to 20 minutes until just fork tender. Drain the potatoes and let them cool slightly in the pot.
  • Combine all salad ingredients in a large bowl: Potatoes, Kosher dill pickle juice, finely chopped pickles, parsley, onions, celery, scallions, hard-boiled egg, carrots, and red bell pepper.
  • Prepare the dressing by combining mayonnaise and mustard in a small bowl. Season with salt and pepper to taste. Mix the dressing into the potato mixture, and season again with salt and pepper as needed.

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