Ingredients

The following ingredients have 8 Servings
  • 2 1/2 pounds Yukon Gold or red potatoes (peeled and diced)
  • 1 tablespoon salt
  • 1 - 2 cups mayonnaise (Hellmann's or Best Foods Real Mayonnaise)
  • 2 tablespoons yellow mustard
  • 2 tablespoons pickle juice
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped green onions
  • 1 cup chopped celery
  • 1/2 cup chopped dill or sour pickles
  • 4 ounces pimientos (drained and chopped)
  • 5 eggs (hard-boiled, peeled, and chopped)
  • salt to taste

Instruction

  • Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
  • In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
  • Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.