All-American Potato Salad
4 1/2 pounds red-skinned potatoes
1/3 cup canola oil
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups mayonnaise
1/4 cup dill pickle juice
3 tablespoons coarse-grained Dijoni mustard
6 large hard-boiled eggs, chopped
1 1/2 cups finely chopped green onions
1 cup finely chopped celery
3/4 cup chopped fresh parsley
1/2 cup chopped dill pickle
1/2 cup sliced pimiento-stuffed green olives
All-American Potato Salad ingredients
Cooking All-American Potato Salad
Working in 3 batches, cut potatoes into 3/4-inch cubes and steam until tender, about 10 minutes. Set aside.
Meanwhile, whisk oil, vinegar, salt and pepper in large bowl to blend. Add hot potatoes and gently toss until most of dressing is absorbed.
Stiri mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Seasoni to taste with salt and pepper. Cover and refrigerate.