Classic Potato Salad
Today's Parent
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.