Lynne M. Giffen's Recipe

Long Island Deli Potato Salad

Category: Recipes

2 lb. potatoes boiled in their skin and cooled.

Brine:
1 c. white vinegar
1 1/3 c. water
3/4 c. sugar
1 onion, chopped
salt and pepper to taste

Dressing:
1/2 c. Hellmann's mayonnaise
3/4 c. sour cream
2 1/2 T. tarragon-flavored vinegar
1 1/2 tsp. salt
3/4 tsp. celery seed

Salad:
4 c. cold, boiled potatoes, peeled, diced
3/4 c. sliced green onions
1 sm. jar chopped pimentos
3 hard-cooked eggs, chopped

Combine brine ingredients and boil for 5 min. slice potatoes thin and pour
hot brine over them. Let them marinate for 24 hours. Drain in colander
but do not drain dry. Add Hellmann's mayonnaise, enough to make it as creamy
as you like. It is better to make it the day before, or even 2 days before.

Dressing: Mix well and refrigerate while making the rest of the salad.

Salad: Mix potatoes, onions in bowl. Drain pimentos well and then put on a
paper towel so that the salad doesn't turn pink. Add eggs. Mix dressing
gently
with all the above stuff and keep refrigerated until ready to serve.