New England Potato Salad
Photo: Alcinoe at en.wikibooks, Public domain
This New England potato salad gets its tang from sweet pickle juice stirred into the mayonnaise, which makes the dressing slightly sweet and sharp without any added vinegar. The potatoes are cut into small ½ inch cubes, so more surface is coated with dressing and each bite carries more flavor. Celery seed and minced onion add a savory edge, and chopped egg makes it rich. It serves ten, and holds well in the refrigerator.
Instructions
Halve the potatoes without peeling them and cook them until a knife slides in easily. Stop as soon as they are tender, because overcooked potatoes will fall apart in the salad.
Scrape the skins off lightly with a knife, then cut the potatoes into ½ inch (1.25 cm) cubes. Put the cubes in a large bowl and let them cool to room temperature.
In a small bowl, stir the mayonnaise, sweet pickle juice and sugar together until the dressing is smooth.
Add the dressing to the potatoes along with the minced onion, dried parsley, celery seed and chopped eggs. Season with salt and pepper to taste, then stir gently so the cubes stay whole.
Transfer the salad to a large serving bowl and sprinkle paprika over the top. Cover and refrigerate until you are ready to serve.
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