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.