| Potato Salad, "Mom's" | Salad & Dressings |
|
3 lbs. red potatoes
1 large sweet white onion,chopped 4 cups chopped celery a 16oz. jar sweet gherkins,drained, reserving liquid, and chopped fine(about 1 1/2 cups) 6 hard boiled eggs,shelled |
1 garlic clove,minced
1/4 tsp. salt 1 1/2 cups bottled mayonaisse 1/4 cup Dijon-style mustard 1 tbsp. cider vinegar |
GOURMET/July 1988
Cut the potatoes into 3/4 inch cubes.Boil them in water in a covered saucepan for 10 to 15 min. or until just tender. Drain and put in a large bowl, season with salt and pepper and cool.Add onion,celery and gherkins and toss the mixture. Halve the eggs, remove and reserve the yolks, and add the finely chopped whites to the potato mixture. In another bowl mash the garlic with the salt to form a paste, add the reserved yolks, mashing the mixture; add the mayonaisse, mustard, 2 tbsp. reserved pickle juice, vinegar and combine well. Pour the dressing over the salad, toss the salad well, and season it with salt, pepper and, if desired, the remaining pickle juice. Makes about 3 qts.
Serves 10 to 12.