Potato Salad Reingold
Sometimes you just want a hamburger or hot dog with plain potato salad and cole slaw. This is the closest I've been
able to come to typical (but good) restaurant potato salad. My husband and I usually disagree about the amount of mayonnaise (he
likes a lot more than I do), but otherwise this dish has no surprises.
Boil the potatoes and eggs for about 20 minutes or until you can easily pierce the potatoes with a fork. Peel,
and cut the potatoes into cubes. Peel the eggs, and cut into small pieces. While the potatoes are boiling,
mix together the remaining ingredients except for the mayonnaise.
Mix this seasoning and vegetable mixture with the potatoes and eggs. Add mayonnaise to the desired consistency.
Check for seasoning. Refrigerate, well covered, until ready to eat. Remember that all mayonnaise-based salads spoil
easily, so keep them refrigerated and use them up within 2-3 days.
- 6 Idaho Russet or other firm potatoes, boiled until tender
- 3 hard boiled eggs (boil with potatoes)
- 1 large kosher dill pickle, chopped
- 1 large carrot, peeled, coarsely chopped
- 2 T. chopped onion or scallion
- 1 tsp. chopped parsley
- 1-2 tsp. vinegar (wine or cider)
- 1 tsp. mustard (ball-park variety)
- 1 tsp. salt, or to taste
- 1/2 tsp. freshly ground pepper, or to taste
- 1 tsp. paprika
- 1/2-3/4 cup mayonnaise