[jonrick46]

Here is my recipe that is the best I can do. The eggs give it a real mellow taste. However, I have not been able to give it the tartness I want. When I toss the cubed potatoes with the pickle juice, it does go in the tartness direction. With too much, the potatoes get soggy. Perhaps vinegar would have better tartness, but the pickle juice does add flavor.

My recipe:

All American Potato Salad

• 2 1/2 lb Russet potatoes cubed into half inch cubes
• 3 Tbsp. sweet pickle juice, or possibly to taste
• 5 x Hard-boiled large Large eggs
• 3/4 c. Mayonnaise
• 2 Tbsp. Dijon mustard
• 1/2 c. Minced sweet onion ( I use Walla Walla Sweet Onions)
• 1/4 c red bell pepper chopped
• 3 lrg Celery ribs
• 1 Chopped pickle
• 1/2 tsp garlic powder
• 1/4 cup sugar
• Salt and pepper to taste (remember, the pickle juice adds saltiness)

Directions:

1. Bring potato cubes to a boil in salted water (2 Tbs). Turn to low and simmer for six minutes. Begin to test potatoes for doneness after the six minutes every 30 seconds. When to the proper softness, drain the potatoes and put into the primary mixing bowl.
1. In bowl immediately toss potatoes with pickle juice and let cool.
2. In a separate bowl mash yolks and stir in mayonnaise, mustard, and onion.
3. Chop whites, pickle, red bell pepper and celery and gently toss together with potatoes, sugar, mayonnaise mix, and salt and pepper to taste. Serve potato salad chilled or possibly at room temperature Serves 6.

[I_be_tc]

Thanks

[CottonBall]

I love pickles and Dijon mustard, so I’ll have to try that! I particularly love pickle juice, ice cold pickle juice with a cheese sandwich, Yum.