My creamy old-fashioned potato salad uses pickle juice

Old-Fashioned Potato Salad

I like my potato salad creamy and crunchy. I use mealy-fleshed, not waxy, potatoes for this. I prefer the real Yukon Gold – not the ersatz “yellow-fleshed” potatoes now so common in supermarkets. Optional additions are chopped hard-boiled egg, thinly sliced radishes or chopped red bell pepper and cucumber. This could easily be doubled for a crowd. I sometimes use sour cream instead of Miracle Whip. I like to assemble the salad when the potatoes are still warm.

3 lb (1½ kg) Yukon Gold, russet or Idaho potatoes, scrubbed and cut into ½-inch cubes
¼ cup dill pickle juice
⅔ cup mayonnaise
⅓ cup Miracle Whip
2 hard-boiled eggs, chopped
1 large dill pickle, chopped
2 stalks celery, chopped
2 tbsp chopped fresh parsley
4 green onions, chopped
Salt and pepper to taste

Boil potatoes until soft, 8 to 10 minutes. Drain; transfer to large bowl. While potatoes are still hot, stir in pickle juice. 

In small bowl, stir together mayonnaise and Miracle Whip. Add to potatoes along with remaining ingredients. Gently toss together. Taste; adjust seasoning.

Makes 6 to 8 servings.