The key to this salad is the marinating of the potatoes in the pickle juice!
Makes 5 cups
- 1 ½ lb. White potatoes, unpeeled, cubed
- 2 eggs
- ¼ cup sweet pickle juice
- ½ cup mayonnaise
- ½ cup sweet gherkins (whole baby pickles), chopped
- ½ cup celery, diced
- ¼ cup scallions, chopped
- 2 tbsp. chopped fresh parsley
- 1 tbsp. prepared yellow mustard
- 1 tsp. sugar
- salt, fresh ground black pepper, and cayenne to taste
Boil the potatoes and eggs in salted water to cover. Cook just until the potatoes are tender, 12 to 15 minutes. Drain and set the eggs aside to cool.
Toss the hot potatoes with the pickle juice in a large mixing bowl and allow to cool to room temperature. Peel and slice the eggs into ¼ inch thick rounds.
Combine the remaining ingredients in a separate bowl. Gently stir in the potatoes and eggs. Serve the salad cold or at room temperature.
