Thursday, February 7, 2008

Potato Salad


2 pounds Yukon Gold potatoes, or russets, diced
4 tablespoons dill pickle juice
4 tablespoons finely chopped dill pickles
4 tablespoon sweet pickle relish
3 tablespoons chopped parsley
1/3 cup finely chopped red onion
2 stalks celery, finely chopped
1 or 2 chopped green onions
1 - 2 hard boiled eggs, chopped (optional)

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons sugar
2 teaspoons dijon mustard
salt and pepper to taste

Put the potatoes in a steamer and cook until tender. Put potatoes in to a large bowl add the juice from the dill pickles, the chopped pickles, parsley, onions, celery, and green onions.
In a separate small bowl, mix mayonnaise with sour cream, sugar, pickle juice, mustard and salt and pepper to taste. Mix in the dressing with the potato mixture. Add the hard boiled eggs, and salt and pepper to taste.

Now potato salad is a pretty loose thing. One can do as one likes. You can add more of this and less of that. Maybe you don’t want any eggs at all. Maybe you want bacon, or red peppers, or jalapeños. Or how about pepperocini.

"This is like deja vu all over again." Yogi Berra

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