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Dad’s Potato Salad

From Elise Bauer's family food blog: http://www.simplyrecipes.com

Serves 4-6


3 or 4 medium-sized Russet potatoes, peeled and cut into 1-inch chunks
4 Tablespoons juice from Kosher dill pickles
3 Tablespoons finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions, including the greens
1-2 hard-boiled eggs, chopped (optional)
1 medium carrot, finely chopped (optional)
1/2 red bell pepper, raw or roasted, chopped (optional)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper to taste


Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.

Put potatoes into a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onion, celery, scallions and, if using, the hard-boiled egg, carrots, and red bell pepper.

In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.

“If you’d like to submit your recipes, please email Lisa at masterlisa22@gmail.com

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Qi Gong Institute of Rochester