Dad’s Potato Salad
From Elise Bauer's family food blog: http://www.simplyrecipes.com
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.
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