Tuesday, May 6, 2014

Dill Pickle Potato Salad

     Potato salad is one of those hit or miss side dishes. There's some really good potato salads out there. There are also some truly horrifying ones, too. Those are usually the hoity-toity pretentious recipes using "lightly threatened fingerling potatoes in a vinaigrette of distilled duck tears and a reduction of leprechaun tendons." That sort of shit doesn't fly around here. Give me a bunch of potatoes and mayo. How about some pickle relish? Great! Throw it in there. That's why I like this recipe. It was attributed to Roseanne Cash, so that automatically makes it good. Plus, it uses a boatload of dill pickles, which is always fun. Anyways, it's a great little recipe that will look great sitting next to a hot dog or hamburger. Or you could just stand at the counter and grimly eat it right out of the bowl. Whatever floats your boat. As always, any notes or changes are in blue.

Dill Pickle Potato Salad
via Bon Appetit 
  • 3 pounds red-skinned potatoes, unpeeled, cut into 1-inch pieces (I will be the first to admit that I almost never make any effort to use the suggested potato. Whatever potato is on hand is what's getting used)
  • 8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
  • 3 celery stalks, chopped (about 1 cup)
  • 1 medium-size red onion, chopped (about 1 cup)
  • 5 hard-boiled eggs, peeled, chopped (I'm going to say this is optional. I've made this recipe with eggs and without. I think I prefer it without the eggs)
  • 3/4 cup mayonnaise (or Miracle Whip if you want to send the foodies into apoplectic fits. Apoplectic Fits. I used to play drums for them)
  • 2 tablespoons Dijon mustard (I used Gulden's Spicy Brown Mustard. I think the Dijon can be a bit overpowering)
  1. Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain; cool (you could always just be a dumbass like me and cut the potatoes while they're still too hot and just bitch a lot)
  2. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. 
  3. Cover and refrigerate. Let stand at room temperature 1 hour before serving (maybe it's just me, but I like my potato salad cold, not approaching room temperature. I'm funny about leaving mayo based foods sitting out for any length of time. It's probably my mother's fault. She has me convinced that if food is even close to going off, you'll get trichinosis of the liver if you eat it).
Good times!

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