It's summer in Minnesota. Time for potato salad! I love the taste of freshly harvested potatoes, and they are even better when slathered with a tangy dressing. There are a plethora of versions of potato salad, and I've tried many of them. At the end of the day, I love the creamy potato salad that simply has potatoes and a tangy bite.
Unfortunately, potatoes are one of the most heavily chemically contaminated vegetables because they are susceptible to several pests and diseases, which makes finding high quality organic potatoes tricky. If you can find them, they are deliciously wonderful!
I've been working on this potato salad recipe for years, and I've found that this version is the most popular at potlucks. If you like chopping, you'll love this recipe! It's a bit of a task to chop everything for the dressing, but the taste of this salad cannot be replicated with your more convenient purchased salad.
The secret ingredient to this salad is the pickled jalapenos. If you're ambitious, you can pickle your own jalapenos, but I prefer to just pick up a jar at the store. Choose a kind that includes garlic with the jalapenos. I love adding the pickled garlic to this recipe because it adds the nice tangy flavor while not being overpowered by the strong raw garlic flavor. It's perfect. The pickled jalapenos and spicy pickles cannot be substituted or left out without significantly changing the flavor of the salad. Trust me; you'll love this!
Jill's Fabulous Potato Salad
12 servings (side dish-sized)
2 pounds (about 6 medium) red potatoes
1 1/4 cup miracle whip
1 Tablespoon mustard
1 cup celery, finely chopped
1/3 cup onion, finely chopped
1/2 cup spicy pickles, finely chopped
1 pickled jalapeno, finely chopped
2 pickled garlic cloves (from the pickled jalapeno jar), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Zest of 1 lime
Juice of 1/8 of a lime
2 Tablespoons fresh dill weed, finely chopped
- Scrub potatoes well. Place in a medium saucepan, add enough water to barely cover the potatoes, add about 1/2 teaspoon of salt (or so). Turn heat on high and bring to a boil. Then, turn heat down to medium-low and boil for about 15 minutes (depending on the size of the potatoes). Use a fork to test for doneness: the fork will easily pierce the potatoes. Drain and set aside to cool. (Note: This step can be done a couple days in advance if desired.)
- Add the rest of the ingredients to a mixing bowl and stir to combine.
- Chop potatoes to bite-sized pieces and add to the mixing bowl. Stir gently. Chill for several hours before serving (if you can wait that long!).
Labels: Gluten-free, Jalapeño, Lime, Potato
