Ingredients:
8 medium washed and boiled potatoes
8 hard boiled eggs
1 cup mayonnaise
1 teaspoon mustard
3/4 cup Pickle juice
2 chopped green onions
2 stalks of chopped celery
3 chopped garlic dill pickles
Salt & pepper
In a large bowl peel and cut up cooled potatoes. Cut up 7 of the hard boiled eggs and slice the remaining egg to garnish the top of the potato salad. Chop vegetables and pickles. Add eggs, vegetables and pickles to potatoes. In a small bowl mix mayonnaise, mustard and pickle juice, salt and pepper to taste. It should be a pale yellow in color and not runny. Don’t overpower the sauce with mustard. If needed add a tad more mayo, mustard or pickle juice. It’s about the pale yellow color and taste. If it tastes too mustardy then add more mayo. Gently mix the wet and dry ingredients, garnish with sliced hard boiled egg and paprika. Refrigerate for 2 to 3 hours, serve chilled.
Enjoy.
Recipe by Ruby
