Some people feel that potato salad is seasonal and only to be served during the warm weather months. I, however, love potato salad any time of the year. I'm a fan of all kinds of potato salad. I just tried this one yesterday to take to my daughter's for supper to go with Italian beef sandwiches. It is very good and I would make it again.
I made 1/2 of the original recipe which still easily served 6 people with leftovers. I have posted the 1/2 recipe amounts.
2 1/4 pounds red-skinned potatoes
3 tablespoons canola oil
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 tablespoons mayonnaise
2 tablespoons dill pickle juice
1 1/2 tablespoons coarse-grained Dijon mustard
3 large hard-boiled eggs, chopped
1/2 cups finely chopped green onions
1 small yellow onion finely chopped
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickle
1/4 cup sliced pimiento-stuffed green olives
Cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside. Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients except for the eggs. Add to reserved potato mixture after the potatoes are cooled; toss to coat. Add the eggs last so they don't get too broken up. Season to taste with salt and pepper. Cover and refrigerate.
Adapted from cooking.com