Servings: 6
Ingredients
- Potatoes:
- 3 lbs Russet potatoes approximately 7-8 medium potatoes
- Dressing:
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp Kosher pickle juice
- 1/3 cup dill pickle relish
- 1/2 cup finely minced sweet yellow onion such as Vidalia
- 1/2 tsp Kosher salt
- 1/2 tsp ground black pepper
- Eggs:
- 4 large hard-boiled eggs chopped
- Optional Garnish:
- A sprinkle of paprika
- Minced chives or green onions
Instructions
-
Prepare the Potatoes:
-
Peel and cube the potatoes.
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Place them in a large pot and cover with about 1 inch of water.
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Bring to a boil, add 1-2 teaspoons of Kosher salt, and cook for about 10 minutes until the potatoes are fork-tender.
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Mix the Dressing:
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In a large bowl, combine the mayonnaise, yellow mustard, dill pickle relish, minced onion, Kosher pickle juice, Kosher salt, and ground black pepper. Set aside.
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Combine Salad Ingredients:
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Drain the hot potatoes well, then add them to the bowl with the dressing.
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Gently fold in the chopped hard-boiled eggs until everything is evenly coated.
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Chill and Serve:
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Allow the potato salad to cool completely.
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Transfer to an airtight container and refrigerate for at least 4 hours before serving.
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Just before serving, garnish with a sprinkle of paprika and minced chives or green onions, if desired.