Author Notes
It's my mom's recipe. I just played with it a little. —gdendler
Ingredients
- Dressing
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2 cups
Mayonnaise
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4 tablespoons
Cider Vinegar
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3 tablespoons
Milk
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2 tablespoons
Yellow Mustard
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4 teaspoons
Kosher Salt
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1 cup
Dill Weed, chopped
- Salad
-
3 1/2 pounds
Red Potatoes
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1 cup
Onions, diced
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1 cup
Carrots, thinly sliced
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1 cup
Celery, thinly sliced
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4
Hard-boiled Eggs
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1 cup
Sweet Pickles, diced
Directions
-
Make the salad at least a day before you plan to eat it. It only improves with age.
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Whisk together dressing ingredients until blended. The dressing will seem to be very salty.
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Place potatoes in a large pot and cover with cold water by about one inch. Add about one tablespoon salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook until tender when pierced by a fork, about 25 to 40 minutes. Drain water, and set potatoes aside until cool enough to handle, though still hot.
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While the potatoes are cooking, prepare the remaining ingredients and place in a large bowl.
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Peel still-warm potatoes, quarter lengthwise and cut into 1/2 inch slices. Add to bowl with other ingredients. Pour dressing over all and toss gently. Allow to cool to room temperature, then refrigerate until cold.
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