3 lbs. red potatoes
3/4 cup white onion, chopped
3/4 cup celery, chopped
3/4 cup red pepper, chopped
1/2 cup finely chopped dill pickles
3 hard-boiled eggs, chopped
2 Tbsp. dill pickle juice
1 Tbsp. cider vinegar
3/4 cup mayonnaise
salt & ground pepper to taste

In a large pot, cover the unpeeled red potatoes with salted cold water and bring to a boil over high heat.  Cook until they’re easily pierced with a skewer, about 40 minutes.

Meanwhile, combine the white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.

Drain potatoes and cut into half-inch pieces while still warm.  Transfer to the bowl and sprinkle with pickle juice and cider vinegar.  Toss salad gently with mayonnaise.  Season with salt and freshly ground pepper.  Chill before serving.

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