4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
2 finely chopped dill pickles
1/4 cup chopped cilantro
1/2 cup chopped red onion
2 or 3 stalks celery, chopped
1 or 2 chopped scallions
1/2 cup mayonnaise
2 teaspoons dijon mustard
Kosher salt and freshly ground black pepper to taste
1 Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes. Remove from pot. Let cool enough to handle, but still warm. Remove skins. Cut potatoes into inch sized cubes.
2 Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions.
3 In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste. Mix in the dressing with the potato mixture. Again, salt and pepper to taste.
The most significant change is that I switched cilantro for parsley. Personally, I just like the flavour of cilantro better and I think it adds a real zing to this recipe. Also, the 20 minutes that is suggested for the potatoes might not be enough. To get them soft all the way through takes another 5-10 minutes (unless of course, you like them a bit crunchy).