Ingredients
-
8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
-
6 eggs, hard boiled and finely crumbled
-
1 cup celery, peeled and very finely diced
-
3/4 cup dill pickle, very finely diced
-
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
-
2 tablespoons mustard, the regular yellow type
-
1/4 cup pickle juice
-
1/4 cup cream (I use half and half)
-
1 1/2 teaspoons kosher salt
-
1/2 teaspoon white pepper
-
2 tablespoons sugar
-
2 cups sweet onions, very finely diced
Instructions
- Boil potatoes in the peel with the whole eggs.
- Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
- Let eggs and potatoes cool to room temperature.
- Peel all and refrigerate whole potatoes and eggs until cold.
- The potatoes will dice and hold up better when cold.
- Dice the potatoes into 1/4- 3/8" dice.
- Place into a very large container with a lid.
- (I have a 4 1/2 qrt glass bowl-shaped casserole with lid that's perfect.) Crumble the eggs (I do this by squishing them in my hand) and add to the container with the diced potatoes.
- Very finely (like the size of dill relish pieces) chop the onion, celery and pickles.
- Add to the potatoes and eggs.
- Gently stir to mix the ingredients evenly.
- In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar.
- Whisk until creamy.
- Pour over potato mixture.
- Gently stir until the dry particles are coated with the creamy mixture.
- Cover and refrigerate at least 4 hours.
- 6- 8 hours is even better.
- If you like color you can sprinkle some sweet paprika over the top.