Ingredients Jump to Instructions ↓

  1. 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks

  2. 4 Tbsp juice from Kosher dill pickles

  3. 3 Tbsp finely chopped dill pickles

  4. 1/4 cup chopped parsley

  5. 1/2 cup chopped red onion

  6. 2 stalks celery, chopped

  7. 1 or 2 chopped scallions, including the greens

  8. 1-2 hard boiled eggs , chopped

  9. 1 medium carrot, finely chopped

  10. 1/2 red bell pepper, raw or roasted, chopped

  11. 1/2 cup mayonnaise

  12. 2 teaspoons Dijon mustard

  13. Kosher salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil. Simmer for 10-20 minutes until just fork tender. Remove from pot. Let cool enough to handle, but still warm.

  2. Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.

  3. In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.


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