My family likes this potato salad the best, ever since first making it in 2000.
I'd clipped the recipe from a newspaper that year. I tried it, when my son was home from college as I wanted to treat him to something new. "This is great! You can make it anytime," he said.
Of course there's different types of potato salads in my recipe box (Warm, Sweet & Sour German, potato salad with bacon, and others with red potatoes) but this one I make most often for an old-fashion type potato salad for family gatherings, picnics or potlucks.
It's also handy to have on hand to serve with burgers, hot dogs, or at lunch with a sandwich. Several years ago I bought a Chop Wizard for evenly chopping or dicing ingredients for soups, salads or pizza. It makes it so much easier and faster to prepare recipes.
Jesse's Potato Salad
6 medium white potatoes
1/2 cup diced onions
1/2 cup diced sweet pickles
1/2 cup diced celery
2 Tabs. diced pimentos or red pepper (or jarred red peppers)
6 hard-boiled eggs, peeled and diced
2/3 cup mayonnaise
1/4 cup sweet pickle juice
1-1/2 Tabs. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 Tabs. diced chives
Boil potatoes with skins on until tender and not falling apart. Cool under cold water and peel while still warm. In a large bowl, cut potatoes into even, bite-size pieces (1/2-inch cubes or smaller).
Dice onions. pickles, celery, pimentos and eggs, adding to potatoes, gently mixing to combine. In a separate bowl, blend mayonnaise, pickle juice, mustard, salt, pepper and chives.
Add to potato mixture stirring well, then chill at least 5 hours, or overnight. For presentation, may top with paprika, chives or parsley flakes.
Estimated cost $2.40 or less; .30 cents a serving or less.