While potato salads seems to be required for a barbecue, not every potato salad is created equally. I finally realized that the trick to great salad lies in the pickle juice in the sauce. While I never realized as a kid cooking for a whole mess of people that it would eventually come in handy, here’s the recipe I learned in the kitchen from my mother.5-6 large potatoes, peeled & cut into approx. 1″ cubes (red work the best)
2-3 stalks of celery, coarsely chopped
1/2 a medium sized onion, chopped (red adds nice color & flavor)
1/2 c. chopped dill pickles
4 hard boiled eggs, peeled & chopped – medium
1 t. dried dill weed
1 c. mayonnaise
1/2 c. yellow mustard
1 T. sugar
1/4 c. dill pickle juice
1/8 t. ginger
1/2-1 t. salt
Optional – paprika, parsley, crumbled bacon
Place chopped potatoes into a large pot of salted boiling water. Allow to cook between 15-20 minutes until tender, but not mushy. Drain, & allow to cool to room temperature or chill.
Once cooled, in a large mixing bowl add potatoes, celery, onion, pickles, dill, & eggs.
In a separate bowl combine mayonnaise & mustard. Mix well. Slowly add pickle juice, continue mixing adding sugar, ginger, & salt to taste. Be careful to adjust the amount of pickle juice so that the mixture doesn’t become too liquefied, but remains slightly viscous.
Pour mayonnaise mixture over the potato mixture & lightly toss to coat.
Garnish with fresh parsley, paprika & crumbled cooked bacon if desired.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com