Ingredients

The following ingredients have 10 Servings
  • 3 pounds russet potatoes
  • 6 hard boiled eggs, (peeled and chopped)
  • 4 large dill pickles, (diced into small pieces)
  • 1 medium medium red onion, (diced)
  • 1 ½ - 2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon pepper

Instruction

  • Wash potatoes and add to a large stock pot filled with water.
  • Boil potatoes over medium heat until fork tender.
  • Drain water and let potatoes cool.
  • When potatoes are cool enough to handle, remove skin, cut into bite-size pieces and add to a large bowl.
  • While potatoes are boiling, in a medium bowl, mix mayonnaise, mustard, dill pickles, red onions, apple cider vinegar, salt and pepper, together until combined.
  • Stir in chopped eggs.
  • Add mayonnaise mixture into bowl with the potatoes and gently stir until combined.
  • Season with additional salt and pepper, to taste, if desired.
  • Cover and place in the fridge to chill, then serve.