Anyways, I'm always looking for a reason to cook for a crowd and mothers day was perfect. She actually had to work most of Saturday and all day today (mothers day). While she was doing rounds, seeing patients, at the hospital on Saturday, I did the daughterly thing and went grocery shopping for her. One less thing for a busy mom to do! Even better there was no mess for her too clean up after all my cooking. You would be surprised at the mess I am capable of making for even the simplest of meals. Lucky for her this was one of a few days that I put my normal daughter duty of being a mess maker and pain in the butt aside. Love you mom!
The potato salad was a hit! My brother who claims to not like mayo, ate all the pieces that didn't look too "contaminated". That is code for he liked it and didn't want to admit it. I took a sample taste to my dad while he did paper work in the office, and ten minutes later he showed up in the kitchen asking for a bowl for lunch. He was told to wait until dinner. Mom loved it too, she loves sweet pickles more than I knew. Maybe she just liked not having to cook the men of the house dinner even more than the potato salad.
I increased the amount of potatoes from the original recipe, resulting in a salad not swimming in dressing. You mash some of the potatoes leaving some bigger pieces. The finished product is a cross between mashed potatoes and potato salad. Did I mention you add hard boiled eggs to the mix too? Mashed potatoes, potato salad and egg salad all in one! The best of a picnic spread all in one! The pickle goodness comes into play with their juice in the dressing. To serve it in a big bowl rather than in small cups with a pickle garnish on top, cut up some pickles and stir them in with everything else. This is the most flavorful and least overwhelmingly mayo flavor pasta salad I have ever had. It will be a real hit at your next picnic, trust me!
Adapted from Epicurious
3 pounds small red-skinned potatoes
1 1/4 teaspoon kosher salt, plus some
1/2 cup mayonnaise
1/4 cup sweet pickle juice from jar
8-10 sweet pickle chips
1 1/2 tablespoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
5 large hard-boiled eggs, peeled and coarsely chopped
1/4 of a chopped red onion
- Place potatoes in a large pot. Add water to cover by 2", season generously with salt, and bring to a boil. Reduce heat to medium and cook until fork tender, 20-30 minutes. Drain and cool while making the dressing.
- Whisk mayonnaise, pickle juice, Dijon mustard, sugar, pepper, 1 1/4 teaspoon salt in a measuring cup.
- Using a large spoon, coarsely smash potatoes, leaving larger pieces mixed with mashed pieces. Add dressing, eggs and onion to potatoes (add chopped pickle chips, if serving in a large bowl instead of individual ramekins), tossing to coat. Season to taste with salt and pepper. Cover and chill.
- To serve divide the potato salad among small ramekins; dust with paprika. Top each with a pickle chip and enjoy!