Prep 30 mins
Cook 35 mins
For picnics and family gatherings.
- 4 lbs raw scrubbed, unpeeled potatoes to make about 2 3/4 quarts cooked, diced potatoes
- 1 1⁄3 teaspoons salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 1⁄2 cups celery, finely chopped
- 1 cup dill pickle, chopped (sweet pickles can be used if preferred)
- 2 cups hard-boiled eggs, chopped (about 6 or 8 eggs)
- 1 medium sweet onion, chopped (Bermuda or another sandwich onion, green onions, both white and greet parts, can be substituted)
- 1 1⁄2 cups mayonnaise
- 1⁄2 cup pickle juice, for moistening salad
- 1⁄4 cup prepared mustard (a coarse ground mustard preferred)
- 1 1⁄2 cups pitted olives, whole or 1 1⁄2 cups sliced olives
- In a large saucepan, cook the potatoes: Cover with warm water, put a lid on the pan and boil until fork tender, about 30 minutes, depending on the variety of potato. Baking potatoes sometimes turn mushy; waxy red or white potatoes hold their shape much better.
- When potatoes are done, immediately remove them from the heat; pour off hot water and cover with cold tap water. chill them a bit, but don’t soak them.
- When unpeeled potatoes are barely cool enough to handle, remove the skins (if they seem to stick, rinse quickly in cold water, then resume peeling); dice and measure into a very large bowl. Add salt, pepper, celery, pickles, eggs, and onion. Blend in mayonnaise, pickle juice, and mustard (salad should be a bit moist, as it firms up when chilled).
- Fold in the whole or sliced olives, or use as a garnish. Chill.
- NOTE: When taking potato salad to a picnic supper, keep chilled until served, and as soon as the meal is over return salad to the ice chest, or throw away leftovers. Makes about 25 half cup servings.
- The Lazy Days of Summer cookbook.