Perfect Potato Salad

3 pounds Russet potatoes

4 stalks celery, chopped fine

4 green onions, sliced thin (or ¼ cup minced white onion)

2 tablespoons minced dill pickles

2 tablespoons pickle juice

½ teaspoon celery seed

¼ cup yellow mustard

2 hard boiled eggs

¼ cup mayonnaise

Salt and Pepper to taste

Directions:

1Boil the potatoes whole in their jackets for 15-20 minutes or until each can be easily pierced through with a skewer.

2Chop the rest of the vegetables while the potatoes cook and place them in the bottom of a large bowl. Set aside

3Drop the cooked potatoes into an ice water bath for 5 seconds.

4Peel off the skins and chop into 1″ chunks.

5Add the hot potatoes to the other vegetables and then stir in the pickle juice, celery seed, and mustard.

6Grate or mince the eggs and add them along with the mayonnaise.

7Add salt and pepper to taste.

8If it seems too dry, add more pickle juice, mustard, or mayo, depending on how you like it. Don’t be afraid to taste as you go!

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