Ingredients

The following ingredients have 4 Servings
  • 17-18 red potatoes, (skins left on)
  • 2 + cups mayonnaise
  • 2 Tbs yellow mustard
  • 4 large dill pickles, (sliced and cubed into small pieces)
  • 6 hard-boiled eggs, (peeled and chopped)
  • 1/2 cup red onion, (finely chopped)
  • 2 tsp salt
  • 1 tsp pepper
  • Optional: green onions, (sliced for garnish)

Instruction

  • In a large saucepan, cover potatoes with water, bring to a boil and cook on medium flame until fork tender. About 20 minutes.
  • Once cooked, drain water and set pan back on the stove to let potatoes cool a while.
  • Boil eggs while potatoes are boiling. Drain and rinse with cold water. Cover with cold water to continue cooling the eggs until ready to use.
  • In a large mixing bowl, place chopped pickles, onions, mayonnaise, mustard, salt and pepper. Stir.
  • Add chopped eggs into mayonnaise mixture, stir until combined.
  • Cut each potato into small bite size pieces and place in mixing bowl. Gently mix until well coated.
  • Place in refrigerator until chilled completely.