It was a beautiful Idaho day and we headed outside this evening to grill thick hand pressed bison burgers and then scooped this marvelous potato salad on top. We also had potato salad on the side, snuck bites of it out of the bowl, and should have stopped eating long before we did.
I realize you probably already have a favorite potato salad recipe, as most families do, but this one I put all my favorite potato salad ingredients in. It’s perfectly spiced and so creamy with olive oil, mayonnaise and pickle juice. I thought I’d offer it to you just in case you had room for another one on your table.
Creamy Mustard Potato Salad
6 medium-large Russet potatoes
4 hard boiled eggs, chopped
1 small onion, chopped fine
1 Kosher Deli-style dill pickle, chopped fine
2 teaspoons salt
½ teaspoon onion powder
½ teaspoon dry dill leaf
¼ heaping teaspoon paprika
¼ teaspoon dry mustard
1/8 teaspoon celery seed, rubbed between palms
Freshly cracked pepper, to taste
½ cup mayonnaise
¼ cup extra light olive oil (Not extra virgin)
1 ½ tablespoons prepared yellow mustard
2 to 3 tablespoons dill pickle juice from the jar
Peel, dice, and boil potatoes in unsalted water until tender, but not so soft they fall apart. When done, place in a cold water bath, until cool, then strain well. Mix all dry spices and liquid ingredients together in a small bowl.
Add potatoes, onion, egg, and pickles to a large bowl, and gently stir in the seasoning mixture until well mixed. Chill at least an hour before serving.
Recipe and photograph by Laura Flowers.