Michael’s Potato Salad
Use red-skinned boiling potatoes, not red-skinned new potatoes.
ingredients:
3 pounds red-skinned boiling potatoes, peeled and cut into 1-inch pieces
1/4 cup sweet pickle juice
3/4 cup prepared mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup each diced red onion, celery and sweet pickles
3 hard-cooked eggs, chopped
1/4 cup sweet pickle juice
3/4 cup prepared mayonnaise
1/3 cup buttermilk
4 teaspoons Dijon mustard
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup each diced red onion, celery and sweet pickles
3 hard-cooked eggs, chopped
directions:
1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until just tender, about 10 minutes. Drain and transfer to a large bowl. Drizzle the pickle juice over the warm potatoes, then toss gently. Cool to room temperature.
2. Combine the remaining ingredients in a large bowl and fold gently into the potatoes using a rubber spatula. Serve or refrigerate, covered. Bring to room temperature before serving.
KITCHEN COUNTER:
Serves 8. Per serving: 340 calories, 38g carbohydrate, 6g protein, 19g fat, 85mg cholesterol.
Next up: Chunky, Spicy Egg Salad
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