Photo by Gina Moore
SERVES 6-8
3 pounds potatoes, unpeeled and diced
2 teaspoons kosher salt
3 hard-boiled eggs, diced
½ cup small dill pickles, diced
3 celery stalks, diced small
¼ cup red bell pepper, diced
2 scallions (green onions), chopped
¼ cup parsley, chopped
1 cup mayonnaise
¼ cup mustard
2 tablespoons dill pickle juice
Freshly ground black pepper
Green leaf lettuce
Quartered or sliced hard-boiled egg for garnish (optional)
Chopped parsley, for garnish (optional)
Chopped scallions, for garnish (optional)
In a large pot of cold, salted water, over medium-high heat, place the potatoes and bring to a boil. Lower heat and simmer until fork-tender, 10–12 minutes. Do not overcook. Drain thoroughly and let cool to room temperature. Transfer to a large bowl.
Add eggs, pickles, celery, bell pepper, scallions and parsley to the potatoes. In a medium bowl whisk together mayonnaise, mustard and pickle juice and add to potato mixture. Toss well to combine. Season with pepper and toss again lightly. Transfer potato salad to a lettuce-lined serving container and garnish with additional egg quarters or slices, parsley and scallions, if desired. Refrigerate until ready to transport.
Chef’s tip
Which potatoes are best for potato salad? Use waxy or all-purpose potatoes like Red Bliss, new, fingerling, white or Yukon Gold potatoes. Try to avoid russet potatoes, as they contain higher levels of starch and can fall apart during cooking.
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