It's not a picnic without the potato salad, this is one of my favorites.
ALL-AMERICAN POTATO SALAD
Serves: 8 Difficulty Level: 2 (of 5) Prep Time: 30 minutes Ready In: <45 minutes
INGREDIENTS:
• 4 1/2 pounds red-skinned potatoes
• 1/3 cup canola oil
• 1/4 cup cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups mayonnaise
• 1/4 cup dill pickle juice
• 3 tablespoons coarse-grained Dijon mustard
• 6 large hard-boiled eggs, chopped
• 1 1/2 cups finely chopped green onions
• 1 cup finely chopped celery
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped dill pickle
PROCEDURE:
• Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
• Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
• Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate.
Enjoy,
CHEF PHIL
