Mary Anne's Creamy Potato Salad

"In the good ole' summertime", picnics and potato salad go together. Your family and friends will be asking for seconds after tasting this summertime classic. By adding the pickle juice to the warm potatoes, you give the potatoes an extra flavor.

10 medium potatoes, diced, I like either red or Yukon gold potatoes

1/4 cup pickle juice

1 to 1 1/2 cups mayonnaise, I use Hellman's, use the larger amount for a creamier salad

1-2 Tablespoons apple cider vinegar, to taste

2 Tablespoons sugar

1 Tablespoon yellow mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

2 celery ribs, sliced

1 medium sweet or red onion, diced

2 green onions, sliced, optional

5-7 hard-boiled eggs, diced

8 strips bacon, cooked and crumbled, optional

1/3 cup sweet pickle relish, optional

Smoked sweet paprika, for garnish

  • Boil potatoes with the skins on in salted water until done. Place the still-warm potatoes in a large bowl and add pickle juice. Stir well. Set potatoes aside to cool. Once potatoes are cool mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in small bowl. Add mayonnaise mixture to cooled potatoes and stir well. Add celery. onions, eggs, and if using, bacon and pickle relish. Mix again. Sprinkle a little paprika on top. Refrigerate and serve.

Serves 8.

Note For added flavor, I always add a bay leaf to the potatoes before boiling. Don't forget to salt the water and also, to throw the bay leaf away before adding the veggies and dressing.

Note: You can make the potato salad the day before it is served to allow the flavors to become BFF's. Stir well before serving. You might need to add a little more mayonnaise to the potato salad at this time.

Note: You can add or omit veggies, but this dressing is the key to the wonderful flavor of this salad.