Although I consumed copious amounts of ice cream on a daily basis whilst pregnant with Working Girl, I may have outdone myself with the ridiculous amounts of potatoes I craved and consumed during the time I was carrying College Girl.
Twice-baked were my favorite for lunch, but potato salad stuffed with veggies ruled at almost all other times! And in a massive stereotypical nod to my condition, my preferred version was also chockfull of pickles and pickle juice!
(Did I ever mention that College Girl has a small obsession with pickles?) I think I did… (Or that Working Girl bought me an ice cream machine because she grew tired of keeping an entire ice cream store in business?) Well she did and she was…
This is the potato salad I still make. And pickles are a key ingredient! The pickle juice tones down the mayo taste in just the right way, and the crunchy pieces of pickle are right at home with the fresh veggies.
In the summer I use peppers and peppers and more peppers! Other times of the year I might use celery or even, gasp… bacon! Dill is also nice if you have it.
1 pound potatoes, scrubbed and cut in generous chunks
1 small red onion, chopped
Assorted sweet and hot peppers, cleaned and chopped
½ cup pickles, chopped
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon pickle juice, or more to taste
½ teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Boil the potato chunks in salted water about 10 minutes, or until just tender. Do not overcook or the chunks will break apart in your salad.
Drain the potatoes and let them cool. If you add dressing to hot potatoes they will absorb too much dressing and the salad will become dry.
Place potatoes in a bowl with onions, peppers and pickles.
In a small bowl mix mayonnaise, Dijon mustard, pickle juice, salt and pepper until smooth. Add dressing gradually until desired consistency reached.
Taste and adjust seasoning if needed. Reserve any extra dressing to freshen salad at serving time.