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Thursday, July 15, 2010

Thursday Recipe - Potato Salad

I'm running way behind today. I whipped this up the other night. With some cold cut sandwiches and fruit, you've got a classic summer supper. This is one of my favorites.

Potato Salad

6 medium potatoes, scrubbed and diced, peeled if you want
1/3 c. dill pickle juice
1/3 c. dill pickles, diced small
1/4 c. sweet onion, diced fine
1/3 c. celery, diced
1/2 c. mayonnaise
1/4 c. mustard
dash tabasco sauce
2 t. celery seed
1 t. smoked paprika
1 t. garlic powder
paprika for garnish

Put potatoes in a medium sauce pan, add cold water to cover potatoes, cover and bring to a boil. Remove lid and simmer for 20 minutes until potatoes are tender. Drain potatoes, rinse with cold water. Pour pickle juice over potatoes, toss gently. Let sit for 15 minutes.

Meanwhile, mix mayo, mustard, and spices. Add pickles, onions, and celery. Add potatoes. Toss gently until potatoes are well coated. Sprinkle paprika over the top to garnish.

Serve immediately at room temperature, or cover and refrigerate.


  1. Never had potato salad with tabasco sauce. Bet it adds a nice little kick. Gonna have to try it. Sounds delish.


  2. My kids put tabasco sauce in everything. It does add a nice bite, just only add as much as you want. A couple of drops are usually good.


Keep it clean, keep it nice.