Description
This classic old fashion potato salad is the perfect dish for a summer picnic or barbecue.
Ingredients
Scale
- 10–12 Yukon Gold Potatoes (about 2–1/2 pounds), washed
- 1 medium onion, diced, about 1 cup
- 1/4 cup dill pickles, diced, (1–2 pickles)
- 2 eggs, hard boiled, (optional)
- 1 cup mayonnaise
- 2–3 tablespoons yellow mustard
- 1–2 tablespoons dill pickle juice, to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- In a medium saucepan over medium high heat, add the washed unpeeled potatoes and bring the water to a low boil for 15-20 minutes, until a skewer easily pierces the potato all the way through.
- Remove the cooked potatoes from the pan and let cool for 10 minutes until cool enough to touch.
- Remove the potato peel with a paring knife. Then cut the potatoes into bite-sized pieces.
- While the potatoes are cooking, peel and cut the onions into small dice, set aside.
- Cut the pickles into small dice.
- If using hard-boiled eggs, cooked, peel and dice the eggs and set aside.
- In a large bowl, combine the mayonnaise, mustard, pickle juice, kosher salt and pepper and mix well.
- Add the diced potatoes, onion, and pickle to the large bowl.
- Gently stir to combine all the ingredients well, being careful to not break the potatoes as you mix the ingredients together.
- Taste and add more mayonnaise if the salad is dry. Add more mustard or pickle juice if the potato salad tastes bland.
- Add the hard boiled eggs if using.
- Transfer the salad to the refrigerator for at least 60 minutes to allow the flavors to meld.
- Taste and add more kosher salt and pepper as needed.
- Garnish with paprika.
