Ingredients
5 lb Idaho potatoes, peel and cubed
1/2 md onion, chopped fine
5 hard-boiled eggs, chopped
1/4 c sweet pickle cubes or relish
1/2 c dill pickle cubes or relish
1 stalk celery, diced, optional
salt and pepper, to taste
1.5-2 c Hellman’s mayonnaise
1.5-2 Tbsp mustard
paprika, for garnish, optional
1 hard boiled egg, sliced, for garnish, optional
Directions
1. Peel potatoes and cut them into 1-inch cubes; place in a 5-quart pot. Cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don’t overcook and don’t undercook, you don’t want mashed potato salad and you don’t want undercooked potatoes). Drain and rinse in cold water; drain well.
2. While potatoes are draining and cooling off, combine chopped onion and eggs; set aside.
3. In a separate bowl, combine pickles, celery, salt, pepper, mustard, and mayonnaise.
4. Once potatoes are cooled; add chopped onion and eggs; fold together gently.
5. Add the mayonnaise mixture and combine gently with other ingredients. If the salad seems like you don’t need all the mayonnaise mixture, don’t use it all. If the salad seems too dry, add additional mayonnaise.
6. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
7. Pretty good with Crock Pot BBQ Chicken and some baked beans on the side… yum!!
