Ingredients
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5 lbs potatoes (russet or white potatoes are best)
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4 stalks celery, chopped small
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1 medium onion, chopped finely
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1 tablespoon salt (more to taste)
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1 tablespoon pepper (more or less)
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2 -3 tablespoons mustard (I like guldens brown)
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2 tablespoons pickle juice
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1 cup Best Foods Mayonnaise (or more to taste)
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1 dozen hard-boiled egg, cut in bite sized pieces
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4 -5 med-large dill pickles, chopped
Instructions
- Bake potatoes (microwave or oven) as they don't get soggy like boiled ones, cool to handle. Peel and cut in large chunks.
- Use large bowl to mix potatoes, celery, pickles, onion and eggs. Mix carefully so as not to mash potatoes.
- Mix dressing by mixing last 4 ingredients together in a small bowl or just add to salad bowl & mix. Stir to coat all ingredients and taste for saltiness.
- Chill several hours or overnight. Taste for seasoning & add more of anything you like (salt, mustard, pickles, olives etc). If too dry add more mayo.
- DELICIOUS!