Potato Salad With Dill Pickles

Ingredients:

2 lbs. potatoes (5 – 6 medium), cut into 3/4-inch chunks

1/2 medium onion, chopped

8 hard-cooked eggs, chopped 

5 dill pickles, diced (I use Claussen pickles because they are always crunchy and garlicky)

1 1/2 cup mayonnaise

1/2 tsp. salt

1/4 tsp. ground black pepper

Preparation:

1. Put washed potatoes with the skin in 4-quart pot; cover them with water (about 2 quarts) and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 15 minutes. Drain and cool. Peel the skin off and dice.

2. In a large bowl combine mayonnaise, salt, and pepper. Add potatoes, onion, pickles, and eggs and mix well. Serve chilled or at room temperature.

Garnish:

Parsley

 

The following dish can be found at www.artisanimports.com

Polish Pottery Stoneware scalloped bowl

CERAMIKA ARTYSTYCZNA SCALLOPED BOWL