Dad’s Potato Salad

Ingredients

• 3  mid sized russet potatoes peeled cut into 1-inch chunks
• 4 Tbsp juice from kosher dill pickles 
• 3 Tbsp dill pickles finely chopped
• 0.3 cup parsley chopped
• 0.5 cup onion red chopped
• 2 stalks celery chopped
• 1  scallions chopped
• 1  hardboiled eggs chopped
• 1 medium carrots finely chopped
• 0.5  bell pepper raw red chopped
• 0.5 cup mayonnaise 
• 2 teaspoons dijon mustard 
• 4 servings kosher salt and pepper black freshly ground to taste

Equipment

• bowl
• pot

Directions

1. Boil the peeled, cut potatoes:
2. Place peeled, cut potatoes in a large pot. Cover with an inch of salted water. Bring a pot of water to boil.
3. Simmer for 10-20 minutes until just fork tender.
4. Remove the potatoes from pot.
5. Let the potatoes cool enough to handle, but still warm.
6. Put potatoes in a bowl, add pickle juice, pickles, parsley, onions celery, scallions, hard boiled egg, carrots, bell pepper:
7. Put the potatoes in to a large bowl.
8. Add the juice from the Kosher dill pickles.
9. Add the finely chopped pickles themselves.
10. Add parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.
11. Mix mayonnaise and mustard, stir into potato mixture, add salt and pepper: In a separate small bowl, mix mayonnaise with mustard.
12. Add salt and pepper to taste.
13. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.