POTATO SALAD MY WAY ENJOY DAN:

                     POTATO SALAD WITH PICKLES by CHEF DAN:

Serves 10

INGREDIENTS:

3 pounds red-skinned potatoes

6 hard cooked eggs, chopped

3 celery ribs

6 scallions, chopped

1/4-cup sweet pickles juice from the jar

8-10 sweet-pickles chips or 2 dill pickles, finely chopped

1-1/2-cups light mayonnaise

1 tablespoon prepared mustard

1 teaspoon celery seed

1 teaspoon salt

1/2-teaspoon smoky paprika

2 tablespoons flat-leaf cilantro or parsley

DIRECTIONS:

1.   Potatoes in a stock pot.

2.   Add water to cover by 2-inches, season with kosher salt.

3.   Bring to a boil and reduce heat to medium and cook 20-30 minutes.

4.   Drain; and cool.

5.   Peel and cube potatoes, place in a bowl.

6.   Add eggs, celery, onions and pickles.

7.   In a bowl combine the mayonnaise, pickle juice, mustard, celery seed, and salt and pepper.

8.   Pour over potatoes mixture; mix well.

9.   Cover and refrigerate for at least 4 hours

10.                Dust with Smokey paprika.

ENJOY DAN:                                    HALLELUJAH!!