Tangy Creamy Potato Salad

Pickle Juice gives it a nice acidic hint of taste

I particularly like potato salad with meats and chicken and fish, to give a delicious side dish that keeps well in the fridge and anyway, doesn’t last long. Most people love it and nobody snoots it as “leftovers” which for me is a win-win.

It’s not hard to take it out of the realm of ho-hum with just a couple of easy additions which you probably have in your fridge or pantry.

First take 8 nice firm potatoes. Peel them and cut them so the sizes are similar.

You want to cook them for the same amount of time till done and soft but not falling apart.

Cover with water and a good pinch of salt. Bring to boil, lower to medium simmer and cover.

Cook till done about 25 minutes. You may choose a softer variety so poke with a toothpick or knife to make certain they are fully cooked.

Remove cooked potatoes from heat, pour off the hot water (if you are about to make a soup, potato water is a great basic stock unless you want a clear soup, it’s cloudy). Let them cool a bit.

Take a cutting board and cut potatoes into smallish cubes (not tiny but also not too big, a nice mouth sized bite) and set aside. In the bowl, mix together the mayo, chopped onion, three chopped pickles in brine (I prefer to vinegar) a heaping tablespoon of wholegrain mustard and approximately 2 tablespoons of reserved pickle juice. Whisk all together till a creamy dressing forms.

Toss in the cubed potatoes and the chopped pickles and toss till all are coated with dressing. The warmish potatoes absorb some of the dressing for yummy goodness and the rest coat them. Taste for salt and pepper and serve with any main. Delish!

Tangy creamy potato salad

8 large peeled potatoes
1 tablespoon chopped onion
3 pickles in brine, chopped
1/2 cup mayonnaise
1 heaping tablespoon whole grain mustard
1-2 tablespoons pickle juice
Salt and pepper to taste

Directions:

Take the peeled potatoes and if need be, cut some till their more or less the same size (so that the cooking time will be the same) Cover with water and a good pinch of salt in a pot and bring to the boil. Cook till tender but not falling apart, 25-30 minutes, check with a knife or toothpick for doneness.

Remove from pan, and cut drained potatoes into cubes. In a bowl big enough to hold them, mix the mayonnaise, mustard, pickle juice, onion and salt and pepper till a creamy consistency. Stir the cubed potatoes and the chopped pickles into the dressing. Toss lightly till completely coated. Let sit about half an hour if possible for potatoes to absorb some of the dressing. Serve to happy adults and kids.