Creamy and delicious old fashioned Southern style potato salad with a tangy mayonnaise mustard dressing.Difficulty: Easy
Cuisine American
Keyword Salads, Sides
Method Stove Top
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12
Equipment
Medium Pot for Potatoes
Medium SaucePan to boil Eggs
Large Mixing Bowl
Small Mixing Bowl
INGREDIENTS
4-5Russet Potatoes - medium to large
1cupMayonnaise
4Hard Boiled Eggs - chopped
1Yellow Onion - diced
1tsp.Yellow Mustard
6oz.Dill Pickle Cubes - (1/2 small jar)
1Tbsp.Pickle Juice
Salt & Pepper - to taste
Paprika - for garnish
INSTRUCTIONS
Peel and dice Potatoes. Then boil with a dash of salt in the water until tender when a fork is inserted.
Place eggs in a saucepan and cover with cold water until they float. Bring water to a boil; cover, and remove from heat. Let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool in an ice water bath, peel, and chop.
Add potatoes and eggs to a large bowl along with the pickles, pickle juice, salt, pepper, and diced onion. In a small bowl, mix the mayonnaise and mustard then add to the bowl of other ingredients. Mix well.
Taste test. Add more Mayo to suit consistancy.Add a few dashes of paprika to garnish, cover and refrigerate overnight.