Ingredients:

•        2 lbs    Potatoes **see notation below
•      ½ cup    Onions, finely diced
•     2 large    Pickles, Sweet – Sour***, diced
•  3 – 5 tbs    Juice from the Sweet – Sour Pickles
•        2 tbs    Vegetable Oil
•                    Salt & Pepper to taste
•                    Mayonnaise as needed, optional

Directions:

Boil whole potatoes just until a sharp pointed knife will penetrate the potato (approx. 35 minutes), do not overcook!
Drain off the hot water and run cold water into the pot for a few minutes to stop the cooking.
Remove the skins immediately when they have cooled enough to handle.
Potatoes will be easier to slice if you let them cool to room temperature.
Slice the Potatoes into a bowl, add onions, pickles and juice.
Season with salt and Pepper to taste and gently mix.
Once the juice is absorbed, mix in the oil.
Cool down completely.

Potato salad is great with or without mayonnaise.
So you can add mayo only to part of it and satisfy everybody’s taste

Do not add the mayonnaise until shortly before serving, this way the potato salad will keep longer in the refrigerator.

** Use a firm potato, that will not fall apart when sliced …. the best potatoes are the Whites (sometimes called California Whites), if you can’t find them try Redskins or Gold Potatoes, but not Russet.

***These Barrel Pickles are a staple at our house and used in any of the recipes calling for German Sweet – Sour Pickles. Also excellent as a sandwich pickle and salads like Tuna Fish or Wurstsalat