3 pounds russet potatoes, peeled and cut into 1/2 inch cubes
4 hard boiled eggs, diced *
1 cup of mayonnaise
1/2 cup yellow mustard
3/4 cup dill pickles, chopped
1 tablespoon pickle juice
1 tablespoon coarse black pepper
1 teaspoon kosher salt
Cook the potatoes in a pot of boiling water until tender. Sounds easy enough, right? But really watch those potatoes to make sure you don’t over cook them!
Drain, transfer to a colander and let the potatoes cool.
In a large bowl, add the remaining ingredients and stir together. Add the cooled potatoes to the mixture and gently stir, making sure to coat the potatoes evenly.
Cover and refrigerate the potato salad.
While you can eat this potato salad a few hours after you’ve made it, our family liked it best the next day once all the different flavors had soaked into the potatoes. This recipe, it’s a keeper!
* The original recipe did not call for hard boiled eggs. But to me, a potato salad just isn’t a potato salad without a little egg in it.