Name: Potato and Pickle Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds small tri-colored potatoes; 1/2 cup mayonnaise; 1/4 cup chopped sweet pickles; 3 tablespoons pickle juice; 1 tablespoon yellow mustard; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 medium red onion, thinly sliced; 5 hardboiled eggs, chopped; 2 tablespoons chopped fresh parsley, for garnish; Paprika, for garnish

Directions

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.
In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

Recipe courtesy of Tiffani Thiessen

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Potato and Pickle Salad

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