Monday, June 6, 2016

Perfect Potato Salad

  • 6 pounds Russet Potatoes (about 8 Medium Russets)
  • 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
  • 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
  • 5 whole Green Onions, Sliced Up To The Darkest Green Part
  • 8 whole Small Sweet Pickles 
  • 1 teaspoon Kosher Salt (more To Taste)
  • 1/2 teaspoon Black Pepper
  • 5 whole Hard Boiled Eggs
  • chopped celery to taste--1/2 c. to 3/4 c.
  • celery seed to taste
Peel potatoes and cut into bite-size chunks, then boil until fork tender. Drain. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

~~adapted from Pioneer Woman 

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