When I was growing up, this was always my favorite salad dressing. I guess it was cheaper to make it than buy it, so Mom always made it fresh. My version is slightly different from my Mom's but it's still my favorite, no matter how it's made. Try it on London Broil Salad, a chef salad, a Reuben, or a Corned Beef Special.
1 cup mayonnaise
1/2 cup ketchup
1/2 cup kosher pickles, finely chopped
1 egg, hard boiled, finely chopped
freshly ground black pepper
kosher salt
Using a wire whisk, simply stir together all ingredients. Easy!
Store in an airtight container in the fridge.
Tip:
I slice the egg in two different directions using an egg slicer, just as you'd do for Egg Salad, but then I give it a little extra chop before I stir it into the dressing.
I usually don't measure the pickles. I just take 3 or 4 spears from the jar of pickles and chop them up.
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