Receta End of Summer Potato Salad

by Pam's Midwest Kitchen Korner

I’m fighting the feeling of sunny summertime ending ~ the gradually shortening days of fall returning ~ adjusting to spending more time indoors.  We’re still cooking on the grill and making summer sides, like this dish, for a while yet.   Potato salad is so versatile, but this one with dill pickles, juice and all, is a favorite for us.  Its loaded with crunchy dill pickles, in a snappy dill pickle juice infused dressing.  This potato salad makes dill pickles the star of the dish! There are most likely as many potato salad recipes here in this grand land of ours as there are nuts in a fruitcake.  This easy adapted potato salad recipe came from here.     It’s an old-fashioned dish with dill pickle pizzazz, that would’ve been great ~ had I remembered to cook hard-boiled eggs to add to it!  I thought of the eggs as we were eating ~ I didn’t bother to make apologies for it… I’m sure no one left the dinner table thinking, “If only she would’ve added eggs to the potato salad!" It’s creamy, flavorful and delicious, even without the eggs; however, I'll add them next time, I bet.  Give it a try anytime...  Do you make potato salad other seasons of the year, like during the dead of winter? Have you ever forgotten to add an ingredient to a dish, and did you tell? Dill Potato Salad Printable recipe Ingredients: 8 large red potatoes 10 hard-boiled eggs, chopped ⅓ cup green olives, sliced 1 large onion, chopped 1 cup dill pickles, diced 1 cup mayonnaise ½-¾ cup yellow mustard ¾ cup dill pickle juice Salt and pepper, to taste Sliced olives or paprika, for garnish   Method: Boil whole potatoes until fork tender, about 25-30 minutes; drain water, set aside to cool. Peel and dice potatoes when cool enough to handle. In a large bowl, combine potatoes, eggs, olives, pickles, mayonnaise and mustard. Pour in dill pickle juice and combine well. Season with salt pepper. Garnish with a few sliced olives or paprika. Refrigerate until serving. Enjoy!