Bread and Butter Pickle Potato Salad
2 pounds Yukon gold potatoes (about 2 1/4 inches wide), scrubbed
1 tablespoon mustard seed (see notes)
1/2 cup bread-and-butter pickle juice (see notes)
1/2 cup finely chopped bread-and-butter pickles
1/2 cup reduced-fat or regular mayonnaise
2 tablespoons cider or white wine vinegar
1 red bell pepper (1/2 pound), rinsed, stemmed, seeded, and diced
6 tablespoons minced parsley
Salt and pepper
In a 4- to 5-quart pan, combine potatoes and 1 1/2 quarts water. Cover and bring
to a boil over high heat. Reduce heat and simmer until potatoes are tender when
pierced, 25 to 30 minutes. Drain and let stand until cool enough to touch, about
10 minutes.
Meanwhile, in a large bowl, mix mustard seed, pickle juice, pickles, mayonnaise,
and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into
dressing. Add bell pepper; mix gently. Let cool to room temperature, at least 15
minutes. Add 4 tablespoons parsley and salt and pepper to taste; mix. Scrape
into a serving bowl and sprinkle with remaining parsley.
NOTES: Pour the pickle juice out of the jar through a fine strainer into a bowl
and save the mustard seed for the salad, or use dried mustard seed soaked in hot
water for 5 minutes, then drained. If making salad up to 1 day ahead, cover and
chill; mix before serving. |