Day 29

Long Island Deli Potato Salad

Ingredients:

2 pounds potatoes, boiled in their skin and cooled
Brine
1 cup white vinegar
1 1/3 cup water
3/4 cup sugar
1 onion, chopped
salt and pepper, to taste
Dressing
1/2 cup mayonnaise
3/4 cup sour cream
2 1/2 tablespoons tarragon vinegar
1 1/2 teaspoon salt
3/4 teaspoon celery seed
Salad
3/4 cup sliced green onions
1 small jar chopped pimientos
3 hard-cooked eggs, chopped

Directions:

Combine brine ingredients and boil for 5 minutes
Peel potatoes and slice thin
Pour hot brine over them
Let them marinate for 24 hours
Drain in colander but do not drain dry
Add mayonnaise, enough to make it as creamy as you like
It is better to make it the day before, or even 2 days before
For Dressing: Mix well and refrigerate while making the rest of the salad
For Salad: Mix potatoes, onions in bowl. Drain pimientos 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.