Thursday, July 30, 2009
Best Potato Salad
In a large pot, cover 3 lbs of unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they are easy to pierce with a fork, about 30-45 mins. DO NOT PEEL POTATOES!
Combine 3/4 cup each: chopped white onion, red pepper and celery and 1/2 cup finely chopped dill pickles and 3 chopped hard boiled eggs in a large bowl.
Drain potatoes and cut into 1/2 inch pieces while still l warm. Transfer to the bowl and sprinkle with 2 tablespoons of dill pickle juice and 1 tablespoon of cider vinegar. Toss salad gently with 3/4 cup Fat free or Reduced fat Mayonnaise. Season with salt and fresh ground pepper, chill before serving.