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Mom's Potato Salad

 

 

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Potato Digging in the Kitchen Garden
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Mom's Potato Salad

3 pounds red potatoes
1 large sweet white or red onion
2 cups chopped celery
A 16-ounce jar sweet gherkins, drained,
reserving liquid, chopped fine (1 1/2 cups)
6 large eggs, hard-boiled
1 garlic clove, minced
1/4 teaspoon salt
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
Minced fresh parsley leaves

Peel potatoes, cut them into 3/4-inch cubes. In a steamer set over boiling water steam them, covered, 10 to 15 minutes, or until just tender and
transfer them to a large bowl. Season them with salt and pepper and let
them cool. Add onion, celery and gherkins and toss the mixture. Halve
the eggs, remove and reserve the yolks, add the whites, chopped, to the potato mixture.
In a bowl mash the garlic with salt to form a paste. Add the reserved
egg yolks, mashing the mixture. Then add the mayonnaise, mustard,
2 tablespoons of the reserved pickle juice, and vinegar. Combine the
dressing well. Pour dressing over salad, toss it well, season with salt
and pepper and, if desired, more pickle juice. Makes about 3 quarts,
serving 10 to 12.
 

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