Ingredients

The following ingredients have 4 Servings
  • 3 pounds peeled and thinly sliced russet potatoes
  • ½ peeled small diced red onion
  • 2 medium diced celery stalks
  • ½ cup finely minced bread and butter pickles
  • 6 small diced hard-boiled eggs
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 2 teaspoons sugar
  • ½ teaspoon paprika
  • salt and pepper to taste

Instruction

  • Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
  • Immediately remove them from the boiling water and transfer to a large bowl of ice water to chill them quickly.
  • Once cool, strain them and set aside.
  • Take about 1/3 to ½ of the potatoes and add them to a large bowl and using a hand masher, roughly mash them.
  • Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
  • Garnish with optional extra paprika and thinly sliced green onions and serve.