Quick Potato Salad

This quick potato salad tastes just like the old fashioned one that mom makes, but, the process is sped up by modern technology, by "baking" the potatos in the microwave instead of boiling, and allowing them to cool a bit while you prepare the rest of the ingredients, this dish comes together in a jiffy.

The best part? You can use leftover baked potatos or prebake the potatos and refrigirate them, they will be cooled and ready to just combine with the other ingredients in no time.

Quick Potato Salad

6 Large potatoes
1 small onion chopped
2 ribs celery chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
2 tablespoons prepared mustard
4 tablespoons dill pickle juice. (from your pickle jar)
or 4 tablespoons bottled Italian dressing.
2 tablespoons wine vinegar
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
Optional 1/4 finely chopped green pepper
1/4 teaspoon paprika + some to sprinkle on top for decoration

Serves 4 to 6

Pre-bake or Microwave 6 large potatoes, remember to poke them with a fork first before microwaving.

Allow to cool till safe to handle. Remove peels and cut while still warm, into bite size chunks.

Place into large bowl, add salt, pepper, dill pickle juice, paprika, and dill.

Mix gently. Allow mixture to rest for 5 to 10 minutes.

Add remaining ingredients, mix to combine, cover, refrigirate for 1 hr. or until chilled.

Sprinkle paprika over top before serving

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