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I found the recipe for this tasty picnic side at The Unorthodox Epicure and tweaked it only slightly (hint: I love onions and am not as fond of roasted peppers).   If you check his out (and you should), you’ll see that the roasted peppers DO give a nice punch of color.

3 pounds small yellow potatoes

1 ½ cups mayonnaise

½ cup Dill pickle juice

1 tablespoon Dijon mustard

2 tablespoons dried celery seed

¼ cup finely chopped red onion

Quarter potatoes and boil in salted water until just tender. Drain and rinse with cold water.

Mix mayonnaise, pickle juice, mustard, celery seed, and onion and set aside.

½ cup Dill pickle juice

½ cup water

½ cup dried potato flakes

Mix together and microwave juice, water, and flakes for one minute; allow to cool.

Toss cooled potatoes with cooled potato flake mixture. Slowly add mayonnaise dressing – there will be plenty – I chose to save about ¼ of it to add the next day, to replace lost moisture.

Season with salt and pepper, to taste.

We enjoyed it for dinner, accompanying grilled rib eye steaks. Yum!

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