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Recipe from: pictureperfectmeals Image Credit: Cheryl Beverage Barnes |
Old-Fashioned
Potato Salad
Author: Cheryl Beverage Barnes
Recipe type: Salads, Sides
Ingredients:
5 pounds
unpeeled red potatoes, scrubbed, rinsed and medium-diced
Kosher salt
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
Instructions:
In a large
pot, cover the potatoes by one inch with salted cold water and bring to a boil
over
medium heat.
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
salt.
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.
Serves: 8
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.
Read
more and enjoy this amazing recipe and many more when visiting pictureperfectmeals
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