So now that summer is in full swing, and we are all attending barbecues and picnics, we are always asked to bring a side dish. And, of course, we never know what to bring. How about potato salad? Not everyone has mastered the art of this dish, but over the years, I’ve developed a pretty good recipe. I hope you all enjoy it.
6 eggs (hard boiled), diced
5 pounds red or white potatoes, diced
1 can (2.25 oz.) sliced black olives
1/2 cup diced pickles (I prefer dill, but you can use sweet if you like them better.)
1/2 bunch green onion, sliced (whites and greens)
2 cups mayonnaise
1/8 cup mustard (Dijon or brown)
1/4 cup pickle juice
Salt and pepper to taste
Place diced potatoes into a pot, and then fill pot with cold water. Place on stove on high heat, and bring to a boil. Once boiling, turn down to medium, and cook potatoes until just done (al dente) so they don’t fall apart in the salad.
Drain and cool in fridge. Once cooled down, add all other ingredients, and stir until combined. It’s that easy. Enjoy.
NIKKI HAMBURGER blogs for (401)j. She is married with a stepson and is a member of Temple Beth-El.