This is my mother in laws potato salad recipe. She has a very special technique involving dill pickle juice, so this is what I call it. It is fabulous! My non-mayo loving husband prefers this over any other potato salad because there are a lot of other flavors going on.
Pickled Potato Salad
Recipe from Lyn Denna
5 baking potatoes
2 Tbsp. dill pickle juice
1 large dill pickle
2 ribs celery
4 hard boiled eggs
1/4 c. bell pepper, chopped
salt and pepper to taste
mayo, mustard, and ranch, to taste
While still hot (very important), peel and dice potatoes.
Pour dill pickle juice over cubed potatoes to allow them to absorb the liquid while cooling.
Meanwhile, chop celery, scallions, bell pepper, and 2 of the hardboiled eggs; add to potatoes.
Stir everything together and season to taste with salt, pepper, mayo, mustard and ranch.
Using remaining eggs, slice horizontally and lay over top of salad.
Sprinkle with paprika.