Truthfully, it's my Mom's recipe and don't all good recipes come from Mom?! I've also included all those special hints that make a big difference!
2 1/2 lbs. potatoes boiled til fork tender - (Hint #1: Don't overcook the potatoes, then you just have mashed potatoes!) chopped in chunks or sliced is best.
1/4 c canola oil
salt & pepper (Hint #2: always sea salt, always freshly ground pepper)
1/2 package Good Seasons Italian Dressing
Ground Nutmeg (Hint #3: always use the actual nut - find it really inexpensive in the Hispanic Food section of the grocery)
Paprika
3 grated dill pickles (Hint #4 - grated, not chopped, it really makes a difference)
1/2 onion grated (Hint #5, see Hint #4)
1 Tbsp. yellow mustard
Fresh parsley chopped (Hint #6 - always use those fresh herbs I talk about!)
Combine the ingredients and let them marry in the refrigerator for 1 hour. Reseason to taste
(Hint#6 don't overmix)
Enjoy it worry free - it doesn't have the 'spoil factor' as a mayo based salad and it tastes lighter!
