Recipe
Sometimes you just want a really good version of the potato salad you remember from childhood. This one has plenty of eggs and pickles and just the right amount of mayonnaise. The dill gives it an herbal note.
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 large eggs, boiled and peeled
- 1/2 cup chopped dill pickles
- 1/4 cup chopped red onion
- 2 celery ribs, chopped
- 1/2 cup fresh parsley leaves, chopped
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 2 teaspoons dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for garnish
Preparation
- Place whole potatoes in a pot and cover with cold water by two inches. Bring to a boil over high heat and then reduce to medium heat for a simmer. Cook until potatoes are tender when pierced with a paring knife (smaller potatoes may take 15 minutes, larger potatoes 25 minutes).
- Drain the potatoes and let cool.
- Cube the potatoes and place in a large bowl, then chop the boiled eggs and add. Add pickles, red onion, celery and parsley.
- In a medium bowl, stir the mayonnaise, Dijon mustard, dill, salt and pepper. Pour over the potato mixture and gently fold in to coat. Sprinkle paprika over the top for extra color and flavor.
Serving Suggestion
Serve with any classic cookout food, like barbecue, burgers and hotdogs.
Nutritional Information
360 calories, 16 g. fat, 105 mg. cholesterol, 640 mg. sodium, 50 g. carbohydrate, 5 g. fiber, 8 g. protein
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