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- 1/2 cup mayonnaise
- 1/2 cup diced red onion
- 1/3 cup apple cider vinegar
- 1 tbsp. dijon mustard
- 1/3 cup chopped dill pickles
- 1/2 tsp. ground black pepper
- 2 tbsp. chopped Giardiniera (hot or regular)
- salt to taste
- 3.5 lb. red skinned or white potatoes (or a mix of both)
- 1-2 tsp. chopped fresh parsley
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In a medium bowl, combine the mayonnaise, onion, vinegar, mustard, pickles, pepper, and giardiniera together. Stir well to combine. Cover and refrigerate. This step can be made 1-2 days ahead.
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Place the potatoes in a large pot of cold water. Bring to a boil over medium-high heat, and add approximately 2 tsp kosher salt (the water should taste salty). Cook potatoes over medium heat until just fork tender, which takes about 10 minutes.
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Drain the potatoes, and allow them to cool in the pot or in a separate large bowl until they are just warm enough to touch.
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Add the dressing, and gently toss the potatoes in the dressing until well combined. Some of the potatoes may fall apart; this is fine, but you don't want all of them to turn to complete mush, so take care during this step.
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Cover the bowl and set aside in the refrigerator until ready to serve. I recommend making the dressing 1 day ahead, and then assembling the potato salad in the morning the day you are going to serve it. Garnish with fresh parsley, if desired.