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Family Tested & Approved
red skinned potatoes (unpeeled & quartered)
green pepper, diced
eggs, hard boiled, cooled & chopped
hellman's mayonaise (no substitutes)
prepared yellow mustard
enough kosher dill pickle juice to thin out a bit
chopped fresh parsley
Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.
Last Updated: Mon, Jul 25, 2011