Key Ingredients to the Best Potato Salad
Then the next week my father made his version of potato salad. It was great too! The difference? Pickle juice and mustard. Also he throws in a hard boiled egg once in a while too. Note that getting the recipe out of my parents generated the usual recipe banter. Dad: “Use Russets.” Mom: “I’ve been making this recipe for years with all kinds of potatoes.” Dad: “Use Russets.” We’re using Russets in this recipe, which is why it is called “Dad’s potato salad”.
More Potato Salad Recipes to Try!
German Potato Salad New Potato Salad With Sour Cream and Dill Provencal Potato Salad Mom’s Warm Potato Salad Instant Pot Potato Salad
Simmer for 10 to 20 minutes until just fork tender. Drain the potatoes and remove them from the pot. The pot is hot and you want the potatoes to cool down enough to handle, but are still warm. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
