Classic Potato Salad
You simply can't have a proper picnic without potato salad. It's the law. But be sure to keep it well chilled until serving time, and in the highly unlikely event of leftovers, refrigerate immediately.
, scrubbed but not peeled
, (any kind)
1 or 2
, peeled and chopped
, (regular or light)
- In a medium saucepan, cook the potatoes in enough boiling water to cover until tender when poked with a knife. Let cool just until they can be comfortably handled, then peel. The skins will come off easily. Cut into ½ in. (1 cm) cubes and place in a large bowl.
- While the potatoes are still warm, toss with the pickle juice, then refrigerate until completely cooled. You can do this the day before you want to eat the salad.
- When the potatoes are completely cold, add all the remaining ingredients – the onion, green pepper, chopped eggs, parsley and mayonnaise.
- Toss gently to mix, but try not to mash up the potatoes. Season with the salt and pepper, toss and chill until serving time.