Wednesday, May 13, 2015

Recipe: Mary's Potato Salad

I make my potato salad a little different than other people do because I like a lot of pickle in it. Ken told me it should be called pickle salad. 

First thing you do is boil 5 lbs of red potatoes until they are soft but not too soft. You want them to stand up to being mixed with the other ingredients. Once boiled, put in cool water for 3-4 minutes and then drain. If you leave them in the water too long they will get mushy. Put the potatoes in the fridge for 2 hours until cool. 

Once completely cooled, take then out and cut into large chunks. Bigger chunks stand up better to being mixed. I cut each potato into 4 or 6 pieces. 

Slice one can of whole black olives and set aside. 

Dice 2 Claussen Kosher Dill pickles and set aside. 

Pour out 1/2 cup of pickle juice from the pickle jar into measuring cup ad set aside. 

You will also need 1/2 cup of mayonnaise. 

Add all of the ingredients to a large pot and mix using a large plastic spoon. 

Of course you can leave out the pickle juice if you don't like it with that much pickle but that's one of the things that I really like bout this recipe. 

Do you have a favorite potato salad recipe?