Instructions:

Bread-and-Butter Pickle Potato Salad

Source: Sunset magazine, July 2004

4 pounds Yukon Gold or red thin-skinned
    potatoes (about 2 1/4 inches wide), scrubbed
2 tablespoons mustard seeds
1 cup finely chopped bread-and-butter pickles,
    plus 1/2 cup juice from jar (see notes)
1 cup reduced-fat or regular mayonnaise
1/4 cup cider vinegar
2 (8 ounce) red bell peppers, rinsed, stemmed, seeded, and diced
3/4 cup minced parsley, divided
Salt and pepper

In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes.

Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.

In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add 1/2 cup parsley and salt and pepper to taste; mix gently. Scrape into a serving bowl and sprinkle with remaining 1/4 cup parsley.

Yield: About 11 cups; 12 to 14 servings

Nutrition per serving: Calories 151(17% from fat); Fat 2.8g (sat 0.6g); Protein 3.6g; Cholesterol 0.0mg; Sodium 307mg; Fiber 2.2g; Carbohydrate 28g

NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before serving.