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Summer Potato Salad

Prep Time
45 mins

Cooking Time
20 mins

Servings
6 people

Oven Temperatures

  • 325° F
  • 350° F
  • 375° F
  • 400°F
  • 165° C
  • 177° C
  • 190° C
  • 200° C
  • Slow
  • Moderate
  • Moderate
  • Moderately Hot

INGREDIENTS

  • 905g  Red potato's scrubbed   
  • 1Tbsp salt
  • 2 ears corn
  • 1 small tin Peas
  • 1 Tbsp Dijon Mustard
  • 1 red bell pepper
  • 3 Tbsp pickle juice,divided
  • 1 cup mayonnaise (240g)
  • ½ Tsp paprika
  • 1½ tsp salt
  • 1 tsp pepper
  • ½ cup celery diced
  • ½  cup dill pickle coarsely chopped
  • quarter cup red onions chopped
  • quarter cup green onions chopped
  • 2 Tbsp fresh dill, minced
  • 2 Tbsp fresh chives, chopped for garnish.

METHOD

  • Place the potatoes in a large pot with enough water to cover by 5cm cover and bring to boil over high heat.
  • Once boiling, uncover, add the salt and corn, and reduce to medium. Simmer for 10-15 mins, until the potatoes and the corn are tender, drain.
  • Add the potatoes to a large bowl. Combine 2 Tablespoons of pickle juice with the mustard and pour it over the still warm potatoes.  Toss to coat. Refrigerate for at least 30mins to an hour.
  • Dice the red bell pepper, removing the ribs and seeds.
  • In a medium bowl, combine the mayonnaise, remaining Pickle sauce, paprika, salt, and pepper and stir until smooth.
  • Add the bell pepper, corn, celery, pickles, red onion, green onions and dill to the bowl with the potatoes. Pour the sauce over and toss to coat.
  • Sprinkle the potato salad with chopped chives for garnish, and enjoy,

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This article was printed from Home-Cooking-Haven.com.com

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