|Recipe from: pictureperfectmeals|
Image Credit: Cheryl Beverage Barnes
Old-Fashioned Potato Salad
Author: Cheryl Beverage Barnes
Recipe type: Salads, Sides
5 pounds unpeeled red potatoes, scrubbed, rinsed and medium-diced
1 tablespoon cider vinegar
1 tablespoon pickle juice
1 tablespoon extra-virgin olive oil
3 hard-boiled eggs, chopped
1 medium sweet onion, chopped
½ cup chopped celery
⅓ cup pickle relish
One (2-ounce) jar diced pimentos (well-drained and patted dry)
1 teaspoon celery seed
¾ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
3 tablespoons chopped fresh dill
Freshly ground black pepper
In a large pot, cover the potatoes by one inch with salted cold water and bring to a boil over
Cook until they’re easily pierced with a fork or skewer, about 20 to 25 minutes (make sure the
potatoes are all cut about the same size so they will cook evenly).
Drain well in a colander and transfer back to the pot or a large bowl.
Sprinkle the warm potatoes with the vinegar, pickle juice and olive oil; season with a little more
Gently fold in the eggs, onions, celery, pickle relish, pimentos, celery seed, mayonnaise, sour
cream, Dijon and dill.
Season to taste with salt and pepper.
Chill before serving.
Notes…from the Picture-Perfect kitchen:
Planning: The secret to this scrumptious potato salad? Seasoning the potatoes with the
vinegar, pickle juice, olive oil and salt while the potatoes are still warm to allow the flavors to
really penetrate. The potato salad will keep, covered in the fridge for several days.
Product Purity: Just about every commercial brand of pickles or pickle relish contains high
fructose corn syrup – so check your labels.
Presentation: I like to make extra hard-boiled eggs to slice for garnish on top (or on the side)
along with some dill fronds.
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