Bread and Butter Pickle Potato Salad

[Guest guest]

Bread and Butter Pickle Potato Salad

 

2 lb. Yukon gold potatoes (about 2-1/4 inches wide), scrubbed

1 TB mustard seed*

1/2 cup bread-and-butter pickle juice*

1/2 cup finely chopped bread-and-butter pickles

1/2 cup reduced-fat or regular mayonnaise

2 TB cider OR white wine vinegar

1 red or green bell pepper, diced, OR

2 large celery ribs, diced

6 TB minced parsley

Salt and pepper

 

In a 4 to 5 quart Dutch oven, combine potatoes and 1-1/2 quarts water. Cover

and bring to

a boil over high heat. Reduce heat and simmer until potatoes are tender when

pierced,

25 to 30 minutes. Drain and let stand until cool enough to touch, about 10

minutes.

 

In a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise, and

vinegar. Peel warm

potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell

pepper; mix gently.

Let cool to room temperature, at least 15 minutes. Add 4 tablespoons parsley

and salt

and pepper to taste; mix. Scrape into a serving bowl and sprinkle with

remaining parsley.

 

*Note: Pour the pickle juice out of the jar through a fine strainer into a

bowl and save the

mustard seed for the salad, or use dried mustard seed soaked in hot water for

5 minutes,

then drained. If making salad up to 1 day ahead, cover and chill; mix before

serving.