I've long thought I've always made pretty good potato salad (which I used to make vegan with Nayonaise), but this time I experimented a bit, to delicious results. And apologies, I didn't really measure anything except for the spices.
Ingredients:
Around 5-6lbs of potatoes (I had a little less than a 10lb bag and used a bit more than half of it)
2 very small or about half a large yellow onion, chopped small
1 large dill pickle (or two small ones), chopped small
Around 3C of mayo (would probably be fine with Light Mayo, but I use full flavor)
Around 1/4C spicy brown mustard (dijon would be fine as well)
Large splash of pickle brine from the pickle jar (probably around 1/4C)
Around 1T of brown mustard seed
1/4t smoked paprika
1/4t curry powder
1/4t cayenne pepper
salt and pepper to taste
Boil the potatoes with a bit of salt until tender (takes about 30-40 minutes). Drain and let cool (I rinsed it under cold water for 5 or so minutes and then put them in the fridge while I was making the dressing).
Combine the rest of the ingredients in a separate bowl until completely mixed. If it's too runny, add a bit more mayo. Chop up potatoes with skins still on and put them back in the pot you cooked them in. Pour the dressing over the potatoes and mix. Chill until cold. Enjoy!
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