The secret to the best potato salad recipe is pickle juice.
A month ago or so I made somepotato salad.
I love potato salad and was well pleased with this one.
Elise Bauer
It was great too!
Pickle juice and mustard.
Also he throws in a hard boiled egg once in a while too.
Note that getting the recipe out of my parents generated the usual recipe banter.
Dad: “Use Russets.”
Mom: “I’ve been making this recipe for years with all kinds of potatoes.”
Dad: “Use Russets.”
We’re using Russets in this recipe, which is why it is called Dad’s potato salad.
It shouldn’t be left out at room temperature for longer than 2 hours.
More Potato Salad Recipes to Try!
Cover with an inch of salted water.
Bring a pot of water to boil.
Simmer for 10 to 20 minutes until just fork tender.
Drain the potatoes and remove them from the pot.
Put the potatoes in to a large bowl.
Add the juice from the Kosher dill pickles.
Add the finely chopped pickles themselves.
In a separate small bowl, mix mayonnaise with mustard.
Add salt and pepper to taste.
Mix in the dressing with the potato mixture.
Again, salt and pepper to taste.
