Dad’s Potato Salad

Ingredients

• 3 or 4 mid sized Russet potatoes, peeled and cut into 1-inch chunks
• 4 Tbsp juice from Kosher dill pickles
• 3 Tbsp finely chopped dill pickles
• 1/4 cup chopped parsley
• 1/2 cup chopped red onion
• 2 stalks celery, chopped
• 1 or 2 chopped scallions, including the greens
• 1-2 hard boiled eggs, chopped, optional
• 1 medium carrot, finely chopped, optional
• 1/2 red bell pepper, raw or roasted, chopped, optional
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste

Directions

1. Add the peeled, cut potatoes to a large pot, then pour in enough salted water to rise an inch above them. Bring the water to a boil, then lower the heat and simmer for 10-20 minutes, just until the potatoes can be pierced with a fork. Drain them, and set them aside until they are still warm but comfortable to handle.
2. Transfer the warm potatoes to a large bowl, and pour in the juice from the Kosher dill pickles. Stir in the finely chopped pickles, parsley, onions, celery, scallions, and, if you are using them, the hard boiled egg, carrots, and red bell pepper.
3. In a separate small bowl, stir together the mayonnaise and mustard, then season with salt and pepper to taste. Fold the dressing into the potato mixture, and taste once more for salt and pepper.