Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
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