Well again I slacked on getting a photo of my creation but really wanted to share the recipe anyway. If you try hard enough, I'm sure you can imagine what it would look like! The ingredients make this salad colorful.
I wanted to make a potato salad for our church choir picnic last evening. Because there are so many recipes out there for potato salad, I feel like I have to keep experimenting to find my favorite. I love my mom's dilly potato salad (she's making it this weekend) and Susi's German potato salad, but I found something a little different in the June 2009 issue of Country Living. Here it is:
3 pounds red skinned potatoes
1/4 cup chopped white onion (but I used chopped scallions - the white and green parts)
3 chopped hard boiled eggs (I omitted, much to Greg's disappointment)
1/4 cup chopped celery
1/4 cup chopped red pepper
1/2 cup chopped dill pickles
1 tablespoon apple cider vinegar
2 tablespoons dill pickle juice
3/4 cup mayo
salt & pepper
Scrub potatoes and cut out any eyes. Place in a large pot and cover with salted water. Bring to a boil and continue to cook until done - about 40 minutes. Drain.
In a large bowl, add the remaining ingredients. Once potatoes are just cool enough to handle, cut into bite-sized cubes (leave skin on) and add to bowl. Mix all together. Let chill for a few hours for flavors to mix.
It's important to dress your potatoes while they are still warm because the potatoes are porous and you want the flavors of the ingredients to really settle into each bite of potato.
I've learned that I love pickles in my potato salad... mmm!
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