Everyone’s grandmother cooked a little differently, especially potato salad. I have had potato salad with celery seed, horseradish, seafood, and a number of other variations. I particularly love a lot of pickles in my potato salad. Sometimes I pour the pickle juice in the potato salad for even more pickle flavor.
Jeg’s buddy Jim brought me a jar of McClure’s Pickles to the track. Wow — they are pretty awesome! I love the flavor and the texture. I like the tough outer part much more than I like the soft inside with the seeds. That is why I took the seeds out of this recipe. This recipe brings a new look to a picnic. Who ever thought of eating potato salad with your fingers?
1.5 cups peeled, small-dice potato
1/2 cup mayonnaise
1/4 cup peeled, finely diced celery
2 tablespoons finely diced red onion
1 tablespoon chopped parsley
1 tablespoon brown mustard
2 hard-boiled, chopped eggs
8 halves pickle
2 slices cooked bacon (cut each slice into eight pieces)
To taste, salt
To taste, white pepper
To taste, paprika
As needed for garnish, parsley sprigs
As needed for garnish, chive tops
In lightly salted water, cook the diced potato until tender; strain and chill.
Add the following to the potatoes and stir until well mixed: mayonnaise, celery, red onion, chopped parsley, brown mustard, salt, and white pepper.
Scoop out the inside of each pickle half. I used the back side of a vegetable peeler.
Put the potato mix into each pickle shell.
Sprinkle with paprika.
Stick two pieces of bacon in each. Sprinkle on chopped egg.
Garnish with parsley springs and chives.