|Dill Pickle Potato Salad|
Fast forward to 2005. I am working with my friend Amy in a small gourmet shop. We are the cooks, dishwashers, menu planners, waitresses, counter help, and trash taker-outers. It is our dream job. Amy has a fantastic recipe for potato salad that came from a relative of hers. We put it on the menu, and it is a hit. Every sandwich and wrap comes with a side of Dill Pickle Potato Salad. We are making batches of the salad every day. I can even make the salad in my sleep.
With the Fourth of July just around the corner, a batch of Dill Pickle Potato Salad will be perfect for your holiday celebration. No picnic is complete without it.
Dill Pickle Potato Salad
makes about 6 servings
2 pounds of small red potatoes, about 10
1 tablespoon pickle juice from the pickle jar
2 tablespoons Italian dressing. I recommend Newman's Own Italian Dressing
2 whole dill pickles, cut in large chunks
2 stalks of celery, diced
3/4 cup mayonnaise
1/4 teaspoon pepper
1/2 teaspoon salt
Fill a large pot with cold water and place on stove. Cut potatoes in large chunks and place in pot. Cook potatoes over medium high heat for about 20 - 30 minutes or until just cooked through. Drain and place in a large bowl. Add pickle juice and dressing and toss to coat. Cover bowl with a towel for 10 minutes.
Add pickles, celery, mayonnaise, pepper and salt. Toss to coat all the ingredients with the mayonnaise. Cover and refrigerate until ready to serve.