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2 very large baking potatoes, baked dry*, skins on 3 hard boiled eggs, chopped The top of 1 small head of celery w/leaves 3 slices sandwich-sliced bread and butter pickles |
1/2 package shredded cabbage with carrots 24 pitted olives stuffed with pimentos 1/2 large, flat Bermuda onion, chopped small |
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a little less than half a 16 oz. jar of mayonnaise A generous splash of olive brine Several shakes of dried herb Italian seasoning About 1/2 tsp onion powder About 1/3 cup of sour cream A few shakes hot pepper flakes |
About 1/8 cup prepared spicy brown or stone ground mustard About 1 1/2 tsp celery salt About 1/8 tsp garlic powder Several grinds of black pepper corns Several shakes of caraway seeds |
The secret to this recipe is as much in the preparation as it is in the ingredients:
I made the dressing using one of my favorite techniques: opening a partial 16 oz. jar of mayonnaise, dumping all the ingredients into the bottle, screwing the top back on and shaking it. The measurements are approximate because this is a measure-by-feel and use-up-what’s-left recipe. When I finished the dressing, the jar was three quarters full.
Toss everything together with the salad dressing.
Let it sit for a few hours so all the flavors infuse through all the ingredients.