I have never been enamored of potato salad. Most versions don’t excite me, with the exception of my mother’s German potato salad with a hot bacon- vinegar dressing. She had no recipe and I have been unable to duplicate it. And, this Dilly Potato Salad, a recipe I must have clipped from a magazine years and years ago. I have tried numerous other potato salad recipes with hopes of finding a winner, but I always revert to this — my favorite. Following is the original recipe, but I ad lib lots — more eggs, pickles, whatever. Dill pickles are not found on French supermarket shelves. I recently found a jar of “Cornichons Malossol a la Russe” (Russian pickles?) Whatever, they are perfect — nice and fat like dill pickles and with just the right taste. This recipe can serve up to 16.
6 large potatoes, cooked, peeled and cubed (6 cups)
6 hard-cooked eggs, sliced
3 or more large dill pickles, chopped (1 cup or more)
1 medium onion, chopped (1/2 cup)
1 cup mayonnaise or salad dressing (I use mayo)
2 tablespoons prepared mustard (I use Dijon)
1 tablespoon dill pickle juice
1 teaspoon salt
1/4 teaspoon pepper
Paprika and snipped parsley
In a large bowl combine potatoes, eggs, pickle and onion. Blend together mayonnaise, mustard, pickle juice, salt and pepper. Toss with potato mixture. Cover and chill at least 30 minutes — several hours is better. Garnish with paprika and parsley.
If you have a winning potato salad recipe, please share. Reply below with your recipe.And, please try this and share your opinion.