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Anna Mac’s Potato Salad

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A rainy fourth of July everyone in my apartment dang near licked the bowl clean

INGREDIENTS

  • 4 lbs red-skinned potoes, cut into 3/4 inch cubes
  • 1/3 cup canola oil
  • 1/4 cup cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/3 cups mayonnaise
  • 1/3 cup dill pickle juice
  • 3 tablespoons coarse-ground Dijon Mustard
  • 6 large hard-boiled eggs, chopped
  • 1 1/2 cups finely chopped green onions
  • 1 cup finely chopped celery
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped dill pickle

    • PREPARATION

    Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.

    Meanwhile whisk oil, vinegar, salt and pepper in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerated.
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