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Ingredients
2 pounds russet or red potatoes peeled and cut into 1/2 inch pieces3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons dijon mustard
1 tablespoon dill pickle juice
1/2 teaspoon celery salt
3 hard boiled eggs diced
2 stalks celery diced
5 green onions diced
2 tablespoons freshly chopped flat-leaf parsley
1 4- ounce can sliced olives
4 mini dill pickles chopped (about 1/4 cup)
1/2 teaspoon paprika
Salt & pepper to taste
Instructions
- Bring an oversized pot of water to a boil. Add a handful teaspoons of salt and diced potatoes. Cook over medium-high heat for ten minutes, or till potatoes area unit fork tender, however not mushy. Drain and unfold potatoes out on a flat surface (like a cookie sheet) to chill. Sprinkle with salt.
- whereas the potatoes area unit cooling, dice the parsley, celery, inexperienced onions, eggs and pickles. Set aside.
- in an exceedingly giant bowl, stir along dressing, sour cream, city mustard, pickle juice and flavouring. Add potatoes and stir to coat utterly. Fold in remaining ingredients. style and add salt and pepper as desired.
source http://recipetocooking.blogspot.com/2019/03/favorite-potato-salad.html
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