Savory dill-mustard potato salad
Adapted from the complete quantities already embedded in FOOD-033's method; ingredient organization, measured salt and chilling detail are editorial additions.
- YIELD
- 6 side servings
- PREP / WAIT
- 20 minutes, plus 1 hour chilling
- COOK
- 10–15 minutes simmering
Ingredients
- 2 lb potatoes, cut into 3/4-inch pieces
- 2 tsp fine salt for cooking water
- 1 tbsp dill-pickle brine
- 1/2 cup mayonnaise
- 1 tbsp yellow or Dijon mustard
- 1/4 cup finely chopped dill pickles
- 1/3 cup diced celery
- 2 tbsp minced onion
- 1/4 tsp black pepper
- 1/4 tsp fine salt for dressing, then adjust to taste
- 2 hard-boiled eggs, chopped (optional)
Method
- Put potatoes in a saucepan and cover by 1 inch with cold water; add the 2 tsp salt. Bring to a simmer and cook 10–15 minutes, until a knife slides in easily and pieces still hold their shape.
- Drain thoroughly and toss with pickle brine. Spread in a shallow dish and refrigerate promptly until cool.
- Mix mayonnaise, mustard, pickles, celery, onion, pepper and dressing salt. Fold in cooled potatoes and optional eggs.
- Refrigerate at least 1 hour. Taste cold and adjust seasoning a little at a time; serve chilled.
Notes & storage
- No sugar or sweet relish. This preserves FOOD-033's two-pound formula; the separate russet-and-six-egg card follows CHAT-0300's different batch.
- Keep at 40°F or below and use within 3–4 days. Return to refrigeration within 2 hours, or 1 hour above 90°F.