Recipe: No-pickle Potato Salad

Growing up, I was never passionate about potato salad.

But a few years ago, I ate this superior version, and I suddenly knew why all the others were undesireable: pickle relish.

I love pickles and anything pickled.

Did I bring a laughably large bowl of giardiniera to a friend’s baby shower? Yep.

Do I periodically make wurstsalat and eat it until it’s gone?  Ja.

But apparently, I just don’t like pickles in potato salad, and I was 30 years old before I had a version without them.

This potato salad, from a dear friend’s collection, is just about perfection, and there’s not a pickle in sight. The secret is red potatoes — they’re creamier than russets and not mealy, either. The radishes are an unusual touch, but they fit right in and don’t upstage anything else.

Can you guess what I’m bringing on Thanksgiving? I will take a picture then and add it here.

No-pickle Potato Salad

For the dressing:
1 cup mayonnaise
1 Tablespoon cider vinegar
1.5 teaspoons salt
1 teaspoon mustard (may double to suit taste)
0.5 teaspoon celery seed
dash pepper

For the salad:
4 cups (about 2 pounds) diced cooked red potatoes
4 eggs, boiled and chopped
1.5 cups diced celery
0.5 cup sliced green onions
0.5 cup radishes, thinly sliced
2 Tablespoons chopped parsley

In a large bowl, stir together dressing ingredients (mayonnaise through pepper). Add the remaining salad ingredients and mix well. Cover and refrigerate until time to serve. Yields 8-10 side servings or 4 main dish servings. Don’t judge — it’s that good.

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