Nothing, however, compared to the potato salad that my Aunt Wanda made from scratch. Although I don't have her exact recipe, this one is very reminiscent of hers. It is delicious. I'd even go as far to say it's kickin'.
Kickin' Potato Salad
1 shallot, chopped
3 celery stalks, sliced thin or chopped
1/4 cup chopped sweet gherkins, chopped
1/4 cup red wine vinegar
1/2 cup light mayonnaise
1 Tablespoon whole grain dijon mustard
3 Tablespoons pickle juice
1 teaspoon salt
1 teaspoon black pepper
1/4 cup fresh parsley, minced (or 2-3 Tablespoons dried parsley)
Place unpared potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to simmer until just tender enough for an inserted paring knife or fork to come out easily (15-30 minutes, depending on size of potatoes). Drain and cool. Cut into 1/2"-3/4" cubes, leaving skin but removing any eyes.
Place eggs in a medium saucepan and cover with cold water at least 1" above eggs. Bring to boil, then remove from heat and cover. Let stand 22-24 minutes. Immediately plunge eggs into cold water. Tap egg on counter to break shell, roll eggs between hands or on counter under light pressure to loosen shell, then peel. Peeling egg in bowl of cold water or under cold running water helps remove shell. Chop to desired size.
In small bowl, prepare dressing by whisking together vinegar, mayo, mustard, pickle juice, salt, pepper and parsley.
In large bowl, combine potatoes, eggs, shallot, celery and gherkins. Add dressing and stir until potato salad is thoroughly coated. This can be served immediately and is very good warm; however, it tastes best if refrigerated overnight so the flavors can mellow.
carbs: 30 g
fat: 8 g
protein: 8 g
sodium: 254 mg
sugar: 4 g