C.j.'s Dill Pickle and Olive Potato Salad

Name: C.j.'s Dill Pickle and Olive Potato Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10-12 serving(s)
Ingredients: 10 idaho baking potatoes; 10 eggs; 1 cup chopped flat leaf parsley; 3 celery ribs; 3 green onions (scallions); 1 medium sweet white onion; 5 garlic cloves; 3 large kosher dill pickles ("Ma Brown" are best if you can find them); 1 cup Spanish olives with pimento; 1 teaspoon white vinegar; 1 cup mayonnaise; salt; pepper; olive juice; pickle juice

Submitted by Knit One Cook Too

"A different twist on potato salad - more kosher dill, olive and parsley flavors than mayo. NOT the typical sweet standard. My Dad, C.J., made this ever since I can remember. A family favorite - no reunion is complete without it! TIP: Slightly undercook the potatoes. If mushy, they don't chop well nor hold their texture. Also, add the olive and pickle juice sparingly to taste. Secret to this dish is NOT TOO WET!!!"

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 10-12

ingredients

10 idaho baking potatoes
10 eggs
1 cup chopped flat leaf parsley
3 celery ribs
3 green onions (scallions)
1 medium sweet white onion
5 garlic cloves
3 large kosher dill pickles ("Ma Brown" are best if you can find them)
1 cup Spanish olives with pimento
1 teaspoon white vinegar
1 cup mayonnaise
salt
pepper
olive juice
pickle juice

directions

Boil potatoes. Cool and peel. Chop into 1/4 inch thick small pieces.
Hard boil eggs. Cool and peel. Chop into 1/4 thick small pieces.
Chop fine: parsley, celery, green onions, white onion, garlic, Kosher dills, olives with pimentos.
Mix all ingredients.
Season to taste with olive juice, pickle juice, splash of white vinegar, mayonnaise, salt and pepper.