Kent County

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the mayonnaise, pickle juice, dill, salt and pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place in a large bowl with the diced hard-boiled eggs and pour enough dressing over them to moisten. Add red onion, salt and pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend. You may need to add more dressing, depending on how much the potatoes absorb.

A longtime resident of Oxford, Pamela Meredith, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts.

For more of Pam’s recipes, visit the Story Archive tab at tidewatertimes.com.

The Mid-Shore’s premier No Kill Shelter Come Adopt!

4930 Bucktown Road, Cambridge · 410-228-3090 info@baywateranimalrescue.org · www.baywateranimalrescue.org