Here's the perfect summer side dish, Red Potato Salad. It combines the tender texture of boiled red potatoes with a tangy and savory dressing. Best of all, there's no need to peel the potatoes.
2or 3 Russian-style dill picklesdiced (or your favorite dill pickles)
2cupsmayonaise
2tablespoonsmustard
1tablespoonsour cream
1tablespoonRussian-style dill pickle juiceor use your favorite dill pickles for the juice
1 - 2tablespoonsfresh ground pepper
1tablespoondried parsley
additional parsley and paprikafor garnish
Instructions
Rinse and scrub the potatoes, leave the skins on and dice into bite-sized pieces. Place in a large pot with plenty of water and 2 teaspoons of salt. Boil until barely fork tender, check the potatoes at 8 minutes. Drain and chill. Return the drained potatoes to the pot and place on ice to help speed the chilling or place the potatoes in the refrigerator for 20 minutes. Once chilled, place the potatoes in a large bowl. Dice the hard-boiled eggs, red onion, celery and pickles - add to the chilled potatoes. Mix mayo, mustard, sour cream, dill pickle juice, pepper and parsley. Blend well and add to the potato, egg, celery and pickles, stir to combine. Refrigerate for 24 hours before serving. Garnish with a little parsley and paprika.
Notes
Despite the name of this recipe, any variety of fresh potatoes will work great. I prefer red potatoes because I like to leave the peels on and the red variety has a thin, light peel. I've also made this potato salad with Russets and it's also delicious. But I recommend peeling Russet potatoes before boiling them. I think you'll enjoy Twice Baked Mashed Potatoes it's another potato recipe that doesn't require peeling the potatoes.