Classic Potato Salad

  • Makes4 servings
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.


  • 6 medium potatoes, scrubbed but not peeled

  • 1/4 cup pickle juice, (any kind)

  • 1 small onion, chopped

  • 1/2 medium green sweet pepper, diced

  • 1 or 2 hard-cooked eggs, peeled and chopped

  • 2 tbsp parsley, chopped

  • 1/2 cup mayonnaise, (regular or light)

  • 1/2 tsp salt

  • 1/4 tsp black pepper


  • 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.