HEIRLOOM POTATO SALAD

Heirloom Potato Salad image

If you're a dill pickle fan, you're really going to like this homemade potato salad recipe. That flavor shines bright. It's a hearty potato salad with crisp sliced celery and zesty green onions. Chopped dill pickles are folded in along with chopped boiled eggs. This potato salad is lightly dressed so if you want a very creamy...

Provided by Betsy Wolfe

Time 35m

Number Of Ingredients 14

Ingredients

SALAD ITEMS
5 lb russet potatoes
5 hard boiled eggs, peeled
3 stalks celery, sliced
1 bunch green onions, sliced or 1 med onion, chopped
SALAD DRESSING
1 c mayonnaise
2 Tbsp yellow mustard
1/4 c dill pickle juice
1/2 c chopped dill pickles
1/2 tsp salt
FINISHING
salt and pepper, to taste
paprika or dill weed, for garnish

Steps:

1. Place the celery and onions in a very large mixing bowl. Set aside.
2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
3. Drain water and allow the potatoes to cool just until you can handle them.
4. Pull skins off potatoes. Discard skins.
5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
10. Add to the potato bowl.
11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
12. Add salt and pepper to taste.
13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.