Ingredients

The following ingredients have 6 Servings
  • 3 pounds firm yellow potatoes
  • 1/3 cup chopped dill pickles ((can use sweet pickles if you prefer))
  • 2 large celery stalks (, chopped)
  • 1 medium yellow onion (, chopped)
  • 4 large boiled eggs (, chilled and then chopped)
  • For the Mayo Sauce:
  • 2 cups mayonnaise
  • 2 tablespoons brown mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh parsley

Instruction

  • Sliced the cooled potatoes into 1/4 inch rounds. Place in a large mixing bowl along with the chopped vegetables and eggs.
  • To make the Mayo Sauce, combine all the ingredients in a medium-sized bowl.
  • Pour the sauce over the potato salad and stir very carefully until combined, being as careful as you can not to break up the potatoes too much.
  • Refrigerate for at least 2 hours before serving, preferably longer. This potato salad gets better the longer it sits. It's fabulous the next day.