Classic Potato Salad

This classic potato salad recipe is the perfect summertime side dish. And did we mention it's delicious, too?

Recipe courtesy of Cuisine at Home
Makes 5 cups
Total time: about 30 minutes
  • 1 1/2  lb. white potatoes, cubed
  • 2  eggs
  • 1/4  cup sweet pickle juice
  • 1/2  cup mayonnaise
  • 1/2  cup sweet gherkins (whole baby pickles), chopped
  • 1/2  cup celery, diced
  • 1/4  cup scallions, chopped
  • 2  T. chopped fresh parsley
  • 1  T. prepared yellow mustard
  • 1  t. sugar
  • Salt and pepper to taste
Boil potatoes and eggs in salted water just until potatoes are tender, 12–15 minutes; drain. Set eggs aside to cool. Toss hot potatoes with pickle juice in a bowl, then cool to room temperature.
Peel eggs, slice into 1/4"-thick rounds, and add to potatoes. 
Combine remaining ingredients in a second bowl, pour over potatoes and eggs, and stir gently to coat. Serve cold or room temperature.
Per cup: 308 calories; 57% calories from fat; 19g total fat; 31g carb.; 383mg sodium; 3g fiber; 7g protein