3 pounds russet potatoes peeled and cubed (About 7-8 medium size potatoes)
2 tsp kosher salt
4 hard-boiled eggs peeled and chopped
1/2 cup hamburger dill pickles chopped
2 Tbsp hamburger dill pickle juice
1/2 cup Vidalia or sweet yellow onion finely minced or grated
1 cup mayonnaise preferably Dukes or Hellman's
1/4 cup yellow mustard
1/2 tsp Kosher salt
1/4 tsp ground black pepper
dash paprika for garnish
Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
Garnish with a dash of paprika.
Refrigerate and serve chilled. Enjoy!
About The Author
Lynne loves to bake and cook, experiment in the kitchen, make her mother's great recipes and find great places to eat. Loves cheese, bacon and gooey maple desserts.