A couple of weeks ago the PCVs in my oblast (region) had a Collaborative meeting — this is where we get together to share and brainstorm about PC life, problems, ideas, events, etc. We usually have the meeting and then eat together — my oblast likes to eat well! This time, super-PCVs Robin & Jim, with the help of Anna, prepared a lovely picnic, which we enjoyed by the man-made lake in Ivano-Frankivs’k.
Part of this picnic, as you may have already guessed, was a delicious potato salad made by Jim. He obligingly sent around the recipe and I tried my hand at it today (appropriately American of me, since it’s the 4th of July and potato salad is an Independence Day picnic staple). He recommends making it the night before you plan to eat it so it can chill in the fridge for a while.
- One Year Ago: Summer Vegetable Garlic-Curry Mash
Jim E.’s Mustardy Potato Salad
- 1 kg (~2 lbs) potatoes, boiled & cut into chunks
- 5 eggs, hard-boiled & roughly chopped
- 1 onion, minced
- 15-25 Gherkin or other small pickles, diced
- 1/4-1/2 cup pickle juice (from the jar)
- to taste: fresh dill & parsley, roughly chopped
- 2-4 tbsp mayonnaise
- 2-4 tsp mustard
- to taste: salt & pepper
- Cook potatoes, let them cool, then chop into chunks.
- Boil the eggs, let them cool, then chop roughly.
- Meanwhile, cut up the pickles, onion, and herbs and put in a large bowl. Add the eggs when they are finished.
- Mix the pickle juice, mayonnaise, and mustard in a small bowl. Stir into the other ingredients and add salt and pepper to taste.
- When the potatoes are cooled and chopped, add them to the bowl and toss until the potatoes are coated. Chill (preferably overnight) and serve.