Classic Potato Salad

2

Makes

4 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.

Ingredients

  • 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

Instructions

  • 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.

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