Potato Salad A La Greco
|Potatoes||2 Pound (Red Bliss Or New)|
|Finely chopped onion||2 Tablespoon|
|Finely chopped celery||2 Tablespoon|
|Finely diced green pepper/Red / yellow||2 Tablespoon|
|Kosher dill pickle||1 , finely chopped|
|Black pepper||To Taste|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄4 Teaspoon|
|Dry mustard/Dijon||1⁄2 Pinch|
|Cider vinegar||1 Tablespoon (Or To Taste)|
|Pickle juice||1 1⁄2 Teaspoon|
|Sliced black olives/Green olives||2 Tablespoon|
1. Peel potatoes and cook in a large pot of water until tender but firm. Cool potatoes and cut into chunks. In a large bowl, combine potatoes with onion, celery, peppers, chopped pickle, egg, salt, and pepper.
2. In small bowl, make the dressing by whisking together the mayonnaise, sugar, mustard, vinegar, and pickle juice. Add the dressing to the potato mixture. Toss lightly. Garnish with olives, if desired. Chill thoroughly before serving.