New England Potato Salad
This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.
Servings
10
3 pounds California long white potatoes
3 hard boiled eggs, chopped
1 medium onion, minced
¾ cup mayonnaise
¼ cup sweet pickle juice (from jar of pickles)
1 tablespoon dried parsley
½ teaspoon celery seed
¾ tablespoon sugar
Salt
Pepper
Paprika
Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.
Place potatoes in a large bowl and let them come to room temperature.
In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.
Add salt and pepper to taste. Stir lightly to combine.
Place in large serving bowl and sprinkle with paprika.
Cover and refrigerate until ready to serve.