Ingredients

The following ingredients have 4 Servings
  • 3 pounds Russet potatoes (peeled and sliced into 1 to 1 ½ inch pieces)
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 ¾ teaspoons Old Bay Seasoning (divided, reserve ¼ teaspoon for sprinkling on top when serving)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 large hard boiled eggs (peeled and roughly chopped)
  • ½ cup chopped yellow onion
  • ¾ cup chopped celery
  • ¼ cup sweet salad pickle cubes

Instruction

  • Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 minutes.
  • Drain potatoes in a colander and allow to cool while you're preparing the other ingredients.
  • Stir together mayonnaise, mustard, 1 ½ teaspoons Old Bay seasoning, salt and pepper in a large bowl.
  • Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture. Gently stir to coat potatoes. Add eggs, onion, celery and pickle cubes and gently stir again to incorporate.
  • Season with additional salt and pepper, if desired.
  • Cover and refrigerate at least 1 hour before serving.
  • Sprinkle with the remaining ¼ teaspoon Old Bay seasoning when serving (or paprika if not using Old Bay).