Try this for Labor Day!

I tried the following recipe for the first time last weekend. Everybody loved it, very creamy and full of flavor. It went together quickly and easily. I used white potatoes, white wine vinegar, Grey Poupon mustard and left out the pickle juice and chopped pickles. I plan on making this again, so maybe I'll try them next time.

Adapted From:

4 1/2 pounds red-skinned or white-skinned  potatoes

1/3 cup canola oil
1/4 cup vinegar (cider, white wine or rice vinegars would work nicely)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 1/4 cups mayonnaise
1/4 cup dill pickle juice (or to taste)
3 tablespoons coarse-grained Dijon 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, if desired

Working in 3 batches, cut potatoes into 3/4-inch cubes. Boil or 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.

Stir mayonnaise, pickle juice and mustard in another large bowl to blend. Add all remaining ingredients and reserved potato mixture; toss to coat. Season to taste with salt and pepper. Cover and refrigerate. Makes 12 servings.

Salad can be prepared one day ahead. Keep refrigerated.

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Volume 2, Issue 17, Posted 11:12 AM, 08.16.2010