Traditional Potato Salad...

Always a Summer Time Favorite...

Prepare the potatoes first:

3 pounds of potatoes, washed cut out any eyes or bad spots (*I leave the skins on the potatoes)

Large stock pot to the cook potatoes.

Fill the stock pot half full with water...then

cut the potatoes in to 1/4 inch slices.

Place the slices into the stock pot. This will prevent the potatoes from turning grey.

When you are done slicing, drain the pot of the water.

Add fresh cold water to the pot covering the potatoes completely. Add 2 -3 teaspoons of salt to the water. Bring to a simmer and cook 2-4 minutes, until done. Check for firmness, make sure they are done but not crunchy.

Drain the hot water (reserve 2/3 of hot water or use the same amount of chicken broth), then cover the pan with the lid, let set for 4-5 minutes. 

This allows the potatoes to firm up. 

Place the potatoes in a large bowl for mixing.

Prepare the other ingredients and add to the bowl;

1 yellow onion, cut and dice

2/3 cup of finely diced celery

1/4 to 1/2 (we like extra of pickles) cup of dill pickles, chopped

Salt to taste

Garlic Pepper to taste

Dill weed to taste

5 hard boiled eggs, grated

1 small jar of pimento's, chopped

3 teaspoons of minced parsley

1 can of sliced black olives, drained

toss together

In a another bowl prepare dressing for the salad;

1 to 1 1/2 cups of mayonnaise

1/4 cup of mustard

1 tablespoon dill pickle juice

Reserved liquid or broth, 2/3 cup, add half of the liquid to the mayonnaise and mustard,

Blend until, mixed well

Add additional Mayonnaise and or Liquid if needed.

I try to make mine up to 24 hours before I serve it. This gives the salad time to  blend the spices.

This salad needs a BBQ dinner...

Enjoy...