Bob will be making his version of The Best Potato Salad today to take to friends Dick & Mary's annual July 4th barbecue, (Dick does authentic barbecue, you know, meat cooked slowly over a wood fire. OMGosh, it has awesome flavor!) The skirt found the original potato salad recipe in Country Living magazine last year. Bob tweaked it just a bit, as he does all recipes, and everyone who tastes it agrees it is the best potato salad. Try it.
The original recipe
In large pot, cover 3 pounds unpeeled red potatoes with salted cold water and bring to boil over high heat. Cook until they're easily pierced with a skewer, about 40 minutes. Meanwhile, combine 3/4 cup each, chopped white onion, red pepper, and celery, 1/2 cup finely chopped dill pickles, and 3 chopped, hard-boiled large eggs in a large bowl. Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with 2 tablespoons dill pickle juice and 1 tablespoon cider vinegar. Toss salad with 3/4 cup mayo. Season with salt and freshly ground pepper. Chill before serving.
P.S. I am not at liberty to pass along Bob's alterations.
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