Mike Moore’s scallion and sweet pickle potato salad

Posted on by Jonathan Ammons

5½ pounds Florida red-skinned potatoes

1½ cups Duke’s Real Mayonnaise

5 tablespoons yellow ballpark mustard

5 whole green onions, chopped

1 tablespoon celery seed

3 tablespoons fresh dill, chopped

1/2 teaspoon paprika

10 whole small sweet pickles, chopped

3 tablespoons apple cider vinegar

2 tablespoons pickle juice or lemon juice

6 hard-boiled eggs, chopped

Cut the potatoes in halves or thirds, then boil until fork-tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy. Fold the potatoes together while still warm with the mayonnaise, mustard, green onions, dill, salt, pepper, celery seed, paprika and any other seasonings you like. Fold in the pickles, pickle juice and eggs, and taste for seasoning. Add more salt, mustard or mayonnaise as needed.

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About Jonathan Ammons
Native Asheville writer, eater, drinker, bartender and musician. Proprietor of www.dirty-spoon.com Follow me @jonathanammons
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