For a nice presentation place cooked egg wedges around the top of the bowl before serving, plan ahead the salad needs to chill for 4 hours before serving

Taste Tester Notes; if desired 1 teaspoon celery seed may be added in, all amounts may be adjust to taste

3 pounds potatoes (about 8 medium red potatoes, peeled)

6 hard-cooked eggs, chopped (more to place around the top of bowl before serving)

3 celery ribs, finely diced

1 bunch green onions, chopped (about 6-8)

2 medium dill pickles, finely chopped (hand-squeeze out as much moisture as possible after chopping)

1-1/2 cups mayonnaise

3  tablespoons sour cream

1/4 cup dill pickle juice (use the juice from the pickle jar)

1 tablespoon prepared yellow mustard

1/2 teaspoon garlic powder (garlic lovers can use 1 teaspoon)

1 teaspoon seasoned salt (or to taste, can use white salt)

1/2 teaspoon fresh ground pepper

Place potatoes in a large pot with 1 tablespoons each white salt and white vinegar; cover with cold water and cover with water and bring to a boil,  reduce heat cover and simmer for 20-30 minutes or until fork-tender; drain and cool.

Peel and cube potatoes, then place in a large bowl.

Add the eggs, celery, green onions and chopped dill pickles

In a small bowl  combine the mayonnaise, sour cream, pickle juice, mustard, garlic powder, salt and pepper; pour over potato mixture, then gently toss to combine.

Cover and refrigerate for at least 4 hours.

Before serving if desired place cooked egg wedges around the top of the bowl.

Notes from our test kitchen; use arborio rice only for this any other rice will not produce the same creamy texture and keep all chicken broth hot in a saucepan next to where you are making the risotto and also have a ladle handy, this and any risotto will take about 25-30 minutes to prepare

Servings 4

Ingredients:

• 5 cups hot good-quality chicken broth
• 1/4 cup butter (no substitutes)
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1-1/2 cups uncooked aborio rice
• 3 tablespoons butter
• 1-1/4 cups freshly grated Parmesan cheese (can use less)
• salt and fresh ground black pepper, to taste

Instructions:————————————-

1. Bring the chicken broth to a boil in a saucepan; reduce the heat to low and cover the saucepan to keep hot.
   
2. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 6 minutes).
3. Add in garlic and stir for about 2 minutes (careful not brown the garlic)
   
4. Increase heat slightly and add in the rice; stir for 1 minute.
5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently stirring until the broth is absorbed.
6. Add in another 1 cup broth and stir until absorbed.
7. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
8. Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
9. Season with salt and fresh ground black pepper to taste.

One of my favorite potato recipes!

Taste Tester Notes; make certain to let the dry onion soup mixture sit in the hot melted butter for 30 minutes this will allow the onion flakes to soften, this makes a huge amount you may reduce to 8 potatoes if desired the exact amounts do not really matter for this recipe…

in the summer I make these in a large greased heavy foil pan and cook on the outdoor grill…

I some times sprinkle with jalapeno slices and crumbled cooked bacon, all amounts may be adjusted to taste

• 8 medium potatoes (peeled or unpeeled can use reds or russets)
• 1/2 cup butter, melted (you could use a little less)
• 1-1/2 (1 1/4 ounce) packages dry onion soup mix
• 1 teaspoon fresh ground black pepper, or to taste
• 1-1/2 teaspoons garlic powder, or to taste
• 2 cups shredded cheddar cheese (can use less)
• 5 large green onions, chopped

Instructions:———————————–

1. If you are using unpeeled potatoes make certain to wash and scub the skin, and if you are slicing the potatoes ahead of time and soaking in water the potatoes must be dryed with a paper towel before using in this recipe.
2. Place the hot melted butter in a bowl; add in garlic powder and dry onion soup; mix to combine and allow to sit for about 30 minutes to soften the onion flakes (you may leave it sit for more time if desired) stir occasionally.
3. Slice the potatoes into quarters then place in a large greased roasting pan; sprinkle with freshly ground black pepper.
4. Pour the butter mixture over the potatoes; toss to coat (I use my hands for this).
5. Bake uncovered in a preheated 400 degrees F oven (lowest rack) for 25 minutes.
   
6. Remove and stir the potatoes.
7. Place back in the oven and continue baking until fork tender removing and stirring another time while cooking.
   
8. Sprinkle with cheese and green onions over the hot potatoes.