CAROL'S SUMMERY POTATO SALAD
4 Cups Red or Yukon Gold potatoes
½ Cup Pickle juice, divided
1 Cup Bell pepper, diced
1 Cup Chopped dill pickles
1 Cup Celery, finely diced
1 Cup Cucumber, peeled, seeded, diced
½ Cup Sweet onion, finely diced*
1 Cup Lowfat mayonnaise
¼ Cup Lowfat milk
1-2 tsp Dillweed
½ tsp Celery seed
Cover potatoes with cold water and bring them to a boil. Cook until just tender. Drain and let cool just enough that you can handle them.
Dice potatoes into bite sized pieces and place in a large, shallow bowl. Sprinkle warm potatoes with 1/4 cup of the pickle juice. Add the diced vegetables and gently toss to distribute.
Stir 1 cup of mayonnaise with the remaining pickle juice, milk, dill weed and celery seed. (It should be a lighter, looser dressing than the traditional mayonnaise based salad.) Pour over the potato mixture and toss gently to combine. Add addition mayonnaise or pickle juice if needed. Adjust seasonings. Add more dill or celery seed if you wish.
Chill several hours to allow flavors to combine.
Servings: 14
Cooking Tips:
*Or 1/3 Cup sliced green onion.
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