Diced sweet pickles, rather than dill, give this potato salad a very light flavor

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Name: Pat's Potato Salad
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 7 ea Sweet pickle heinz, sweet, large, diced; 8 ea Potato Yellow, Dutch; 8 ea Eggs hard boiled, diced; 1/3 cup Onion diced; 1 cup Mayonnaise; 1 1/4 tablespoon Vinegar apple cider vinegar; 1 1/4 tablespoon Pickle Juice, sweet; 1 1/4 teaspoon Mustard; 1 teaspoon Salt; 1 teaspoon Paprika

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INGREDIENTS

7 ea Sweet pickle ; heinz, sweet, large, diced
8 ea Potato ; Yellow, Dutch
8 ea Eggs ; hard boiled, diced
1/3 cup Onion ; diced
1 cup Mayonnaise
1 1/4 tablespoon Vinegar ; apple cider vinegar
1 1/4 tablespoon Pickle Juice, sweet
1 1/4 teaspoon Mustard
1 teaspoon Salt
1 teaspoon Paprika

Servings

INSTRUCTIONS

Dice all ingredients by hand - do not use a food processor since you want some texture and crunch to the salad. (If preferred, soak the diced onions in a bowl of cold water to remove a bit of the bite.)

Peel the potatoes and cut into 3/4 inch cubes. Place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil for 8 to 15 minutes.

While cooking potatoes, mix liquids and spices in large bowl. Add onion, pickle and egg.

Check the potatoes often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. The potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. Cool the potatoes by spreading them out on a flour-sack-towel in a single layer (whatever is underneath will get wet, so use a cookie sheet if you'd like to move them easily). As soon as the potatoes are room temperature, combine with the other ingredients and stir to coat since the flavoring is absorbed best before the potatoes are cold. Place in refrigerator to chill. Serve over lettuce and garnish with baby carrots and tomato. Sprinkle with paprika.

NOTES

n over ten years of making potato salad without my mom's help, I've learned a few tricks that I wish I could have shared with her.
1) While the gold potato chunks are boiling, mix the wet ingredients for the sauce and set aside in your large bowl.
2) When the potatoes are al dente, rinse them in cold water to stop the cooking and keep them from getting mushy
3) After rinsing, lay them out to dry on on a cotton flour-sack-towel to remove the excess water.
4) Using the towel as a funnel, shake the potatoes into the large bowl of wet ingredients and gently fold. The dry potatoes absorb the sauce better while still warm.
5) Put the bowl in the fridge while you chop and add your other ingredients. Stir the potatoes with each addition to disperse the warmth and put back in the fridge. Continue to stir every 15 minutes or so until cool.

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Pat's Potato Salad

7 ea Sweet pickle heinz, sweet, large, diced
8 ea Potato Yellow, Dutch
8 ea Eggs hard boiled, diced
1/3 cup Onion diced
1 cup Mayonnaise
1 1/4 tablespoon Vinegar apple cider vinegar
1 1/4 tablespoon Pickle Juice, sweet
1 1/4 teaspoon Mustard
1 teaspoon Salt
1 teaspoon Paprika

Dice all ingredients by hand - do not use a food processor since you want some texture and crunch to the salad.  (If preferred, soak the diced onions in a bowl of cold water to remove a bit of the bite.)

Peel the potatoes and cut into 3/4 inch cubes.  Place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil for 8 to 15 minutes.

While cooking potatoes, mix liquids and spices in large bowl.  Add onion, pickle and egg.

Check the potatoes often by fishing a piece out and tasting it.  As soon as they're tender enough to bite through easily, drain them. The potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. Cool the potatoes by spreading them out on a flour-sack-towel in a single layer (whatever is underneath will get wet, so use a cookie sheet if you'd like to move them easily).  As soon as the potatoes are room temperature, combine with the other ingredients and stir to coat since the flavoring is absorbed best before the potatoes are cold.  Place in refrigerator to chill.  Serve over lettuce and garnish with baby carrots and tomato.  Sprinkle with paprika.

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The secret ingredient for the sauce is sweet pickle juice.
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After cooking to an "al dente" consistency, rinse in cold water, then lay out the potatoes on a cotton towel to absorb the moisture.
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In a large bowl, mix the wet ingredients together while the potatoes cook.
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After letting the potatoes dry a bit on the cotton towel, fold them in to the sauce while they are still warm to aid absorption of the flavors.
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Nutrition

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Serving Size: 1 Serving (434g)
Recipe Makes: 12 Servings

Calories: 342
Calories from Fat: 97 (28%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 2.3g	11 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 4.2g
Cholesterol 163.1mg		50 %
Sodium 219.5mg		8 %
Potassium 984.4mg		26 %
Total Carbohydrate 53.9g		16 %
	Dietary Fiber 7.1g	28 %
	Sugars, other 46.8g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 342

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