Sorry to undo all this low carb talk but...
5 lbs Yukon gold potatoes;
1 small onion, finely chopped;
1/3 c. Polish-style dill pickles (the ones with the hot peppers), finely chopped.
1/4 c. cider vinegar;
1/2-3/4 c mayo;
3 Tbsp coarse ground deli-style mustard;
1/2- 1 tsp ground chipolte chile powder;
ground black pepper.
Peel and boil the potatoes. While still warm, place the potatoes in a large ziplock bag with the vinegar. Place in fridge over night.
Drain potatoes; retain 1 Tbsp of the vinegar. Chop potatoes. Mix with pickles, onions, spices, mustard and vinegar. Add first 1/2 c of mayo. If the salad is still dry, add the remaining mayo. Add black pepper to taste.
5 lbs Yukon gold potatoes;
1 small onion, finely chopped;
1/3 c. Polish-style dill pickles (the ones with the hot peppers), finely chopped.
1/4 c. cider vinegar;
1/2-3/4 c mayo;
3 Tbsp coarse ground deli-style mustard;
1/2- 1 tsp ground chipolte chile powder;
ground black pepper.
Peel and boil the potatoes. While still warm, place the potatoes in a large ziplock bag with the vinegar. Place in fridge over night.
Drain potatoes; retain 1 Tbsp of the vinegar. Chop potatoes. Mix with pickles, onions, spices, mustard and vinegar. Add first 1/2 c of mayo. If the salad is still dry, add the remaining mayo. Add black pepper to taste.
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