This is my mom's classic potato salad recipe, a staple of the Clark family's summer picnics. We had a big batch of this just yesterday for the 4th of July, and to the usual rave reviews. The secret to my mom's potato salad is pickle juice, which gives this salad a delightful tang.
10 large potatoes (cooked, peeled, cut into chunks, then put in refrigerator to cool)
10 hard boiled eggs (8 chopped and 2 sliced)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup chopped cucumber or bread & butter pickles (reserve 3/4 cup pickle juice)
1 large red onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup chopped chives (optional)
2 tablespoons Dijon mustard
1 tablespoon stone ground Dijon mustard
1 1/2 cups Miracle Whip
Put cooked potatoes and chopped hard boiled eggs in a large bowl. Pour 3/4 cup pickle juice over the potatoes and eggs. Mix in salt and pepper. Cover and let marinate in the refrigerator for an hour or more. Then add the chopped pickles, onion, parsley, and chives. Finally, combine the Miracle Whip and mustards, and add to the potato mixture. Blend thoroughly. Add more salt and pepper to taste. Before serving, top the salad with the slices of hard boiled egg and sprinkle with paprika.