"This is similar to those take out salads in major deli, it's also served at the table. If you love any deli style potato salad you'll love this one! The brine is the secret! I add some fresh minced garlic in only because I am a garlic-holic! There is a 24 hour brine time foe the potatoes"

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Combine brine ingredients and boil for 5 minutes. Peel cooked potatoes, then slice. Pour hot brine over them. Let them marinate for 24 hours.

Step 2

After 24 hours, Drain in colander but do not drain dry.

Step 3

For Dressing: Mix all the ingredients really well.

Step 4

Add mayonnaise to potatoes enough to make it as creamy as you like. It is better to do this a day before, or even 2 days before.

Step 5

For Salad: Mix potatoes, onions in bowl.

Step 6

Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink.

Step 7

Mix in the chopped eggs.

Step 8

Mix dressing gently with all the above stuff and keep refrigerated until ready to serve. don't worry if some of the potatoes slices break into chunks with all the mixing going on.