All-American Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 1⁄2 lbs red potatoes
- 1⁄3 cup canola oil
- 1⁄4 cup cider vinegar
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄4 cups mayonnaise
- 1⁄4 cup pickle juice (dill)
- 3 tablespoons Dijon mustard
- 6 large hard-boiled eggs, chopped
- 1 1⁄2 cups green onions, chopped fine
- 1 cup celery, chopped fine
- 3⁄4 cup fresh parsley, chopped
- 1⁄2 cup kosher dill pickle, chopped
- 1⁄2 cup pimento-stuffed green olives, sliced
directions
- Cut potatoes into 3/4 inch dice and steam until tender, about 10 minutes (you will probably need to do this in 3 batches); set aside.
- In the mean time, in a large bowl, whisk together oil, vinegar, salt and pepper; add in potatoes and gently stir until most of the dressing is absorbed.
- In another bowl, combine mayonnaise, pickle juice, mustard, and all remaining ingredients; toss with potatoes until well combined.
- Cover and refrigerate.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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