Potato Salad With Egg And Dill Pickle
- 1 large Russet potato
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup of liquid from dill pickle jar
- 3 eggs boiled, peeled, and chopped
- 1 green onion finely chopped
- 2 medium sized dill pickles chopped
- 3 tablespoons of light mayonnaise
- 1 1/2 teaspoons prepard mustard
- Place potato, whole with skin on, in a pot and cover with water. Turn stove onto medium heat. Once boiling, turn heat down to medium-low and place lid over tilted a bit to let steam out. Boil for 50 mins. Remove from heat. Drain water. Pour cold water over for about one minute. Remove from water and peel. The peel will come off easily, but be careful not to burn yourself as potato will still be hot. Chop potato coursely, and place in a bowl. Sprinkle with salt and pepper. Pour liquid from pickle jar over potato. Let sit for 10 mins. so that the potato has a chance to absorb the flavor from the liquid. Mix in the rest of the ingredients. Serve at room temp. or chilled.
potato, salt, pepper, dill pickle, eggs, green onion, pickles, mayonnaise, prepard mustard
Taken from www.epicurious.com/recipes/member/views/potato-salad-with-egg-and-dill-pickle-1241505 (may not work)