A creamy mayonnaise based garlic dill potato salad with creamy potatoes and crunchy vegetables.
Servings 10
Ingredients
5poundspotatoes
1 1/2large yellow oniondiced
4stalks celerydiced
1/2cupcarrotsshredded (optional)
6hard-boiled eggs, diced
1 1/2cupsliquid of garlic dill picklesdivided
4cupsmayonnaise
4TBSDijon mustard
salt
pepper
Instructions
Scrub baking potatoes and put them in a large pot covering them with cold water. Bring the water and potatoes to a boil and then lower the heat to a simmer. Cook the potatoes until fork tender.
Take potatoes out of the water, dry them with a paper towel, and let them come to room temperature on a baking sheet. Cool them in the refrigerator for a couple of hours or overnight.
When the potatoes are completely cool, gently peel the thin skins off the potatoes. Cut each potato into bite-size cubes and put them into a big bowl with 1/4 cup of pickle juice.
Peel and rough chop the eggs and add to the bowl with the potatoes.
Dice the onions and celery and add to the peeled potatoes.
Add the onions, celery, carrots and the hard boiled eggs to the potatoes.
Shred the carrots and add them to the bowl with the potatoes.
In another large bowl add the mayonnaise, mustard and 2/3 to 1 cup of pickle juice. Stir to incorporate. Pour mixture over potatoes. Gently mix. You don't want to crush the potatoes. Add dill and mix.
Add salt and pepper to taste and mix.
The potato salad with be rather "soupy". Refrigerate for at least 6 hours, preferable overnight. The potatoes will absorb some of the dressing.
Serve cold.
Notes
This is not rocket science. Try it a couple of times and make it your own. A little more or less of something won't change the flavor too much! This is my most requested picnic recipe!