Recipe and photo courtesy of Cuisine at Home
Makes 5 cups
Total time: about 30 minutes
Ingredients
- 1.5 pounds white potatoes, cubed
- 2 eggs
- 1/4 cup sweet pickle juice
- 1/2 cup mayonnaise
- 1/2 cup sweet gherkins (whole baby pickles), chopped
- 1/2 cup celery, diced
- 1/4 cup scallions, chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon prepared yellow mustard
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Boil potatoes and eggs in salted water just until potatoes are tender, 12–15 minutes; drain. Set eggs aside to cool.
- Toss hot potatoes with pickle juice in a bowl, then cool to room temperature.
- Peel eggs, slice into 1/4"-thick rounds, and add to potatoes.
- Combine remaining ingredients in a second bowl, pour over potatoes and eggs, and stir gently to coat. Serve cold or room temperature.
Nutritional Facts Per Cup: Calories: 402; Total Fat: 24g; Cholesterol: 100mg; Sodium: 452mg; Carbs: 39g; Fiber: 3g; Protein: 7g
