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Whenever I’m at a simchah and they serve potato salad, I try to avoid it! Somehow it looks mushy and mayonnaise-y and not very appetizing (or dietetic for that matter). When someone convinced me to taste this once, and I did, I was hooked. I loved the seasoning and the texture. This is the only potato salad we eat in our house and we never have leftovers!
9 potatoes, cooked in their skins
4 pickles, cubed (preferably in brine, such as Haddar Cucumbers in Brine, not vinegar)
1 carrot, grated
1/4 cup pickle juice
1 teaspoon mustard
1 teaspoon salt
1 teaspoon Gefen Garlic Powder
1/4 teaspoon pepper
1/2 cup + 2 tablespoons Gefen Mayonnaise
Peel and cube the potatoes (it’s easier while they’re still quite warm) and put into a bowl. Add the pickles and carrot. Mix together the pickle juice, mustard, salt, garlic, pepper, and mayonnaise in a small bowl until well combined. Combine the veggies with the dressing and mix gently together until all the veggies are coated. Refrigerate until use.
Mix together the pickle juice, mustard, salt, garlic, pepper, and mayonnaise in a small bowl until well combined. Combine the veggies with the dressing and mix gently together until all the veggies are coated. Refrigerate until use.
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