Cookbook:New England Potato Salad

| Side dishes | US Cuisine

This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.

Ingredients

 * 3 pounds California long white potatoes
 * 3 hard boiled eggs, chopped
 * 1 medium onion, minced
 * ¾ cup mayonnaise
 * ¼ cup sweet pickle juice (from jar of pickles)
 * 1 tablespoon dried parsley
 * ½ teaspoon celery seed
 * ¾ tablespoon sugar
 * Salt
 * Pepper
 * Paprika

Procedure

 * 1) Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
 * 2) Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
 * 3) Place potatoes in a large bowl and let them come to room temperature.
 * 4) In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
 * 5) Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
 * 6) Add salt and pepper to taste. Stir lightly to combine.
 * 7) Place in large serving bowl and sprinkle with paprika.
 * 8) Cover and refrigerate until ready to serve.