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.
- Place them in a large pot and cover with about 1 inch of water.
- Bring to a boil, add 1-2 teaspoons of Kosher salt, and cook for about 10 minutes until the potatoes are fork-tender.
- Mix the Dressing:
- 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.
- Combine Salad Ingredients:
- Drain the hot potatoes well, then add them to the bowl with the dressing.
- Gently fold in the chopped hard-boiled eggs until everything is evenly coated.
- Chill and Serve:
- Allow the potato salad to cool completely.
- Transfer to an airtight container and refrigerate for at least 4 hours before serving.
- Just before serving, garnish with a sprinkle of paprika and minced chives or green onions, if desired.
