Updated December, 2011.
A month ago or so I made some potato salad. I love potato salad and was well pleased with this one. Then the next week my father made his version of potato salad. It was great too! The difference? Pickle juice and mustard. Also he throws in a hard boiled egg once in a while too. Note that getting the recipe out of my parents generated the usual recipe banter. Dad: “Use Russets.” Mom: “I’ve been making this recipe for years with all kinds of potatoes.” Dad: “Use Russets.” We’re using Russets in this recipe, which is why it is called, “Dad’s” potato salad.
- 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks
- 4 Tbsp juice from Kosher dill pickles
- 3 Tbsp finely chopped dill pickles
- 1/4 cup chopped parsley
- 1/2 cup chopped red onion
- 2 stalks celery, chopped
- 1 or 2 chopped scallions, including the greens
- 1-2 hard boiled eggs, chopped (optional)
- 1 medium carrot, finely chopped (optional)
- 1/2 red bell pepper, raw or roasted, chopped (optional)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper to taste
1 Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.