The BEST Potato Salad

This is my version of the potato salad that my mom used to make. I have been making it since I have lived on my own. Even people who don’t usually like potato salad, love this one. If you already love potato salad, you will love this one. I like it because it isn’t too heavy on the mayonnaise, and has plenty of tang from the mustard, pickle juice, and loads of diced dill pickle. The dressing will seem way too runny when you make it, but trust me, it will be fine.

Mom’s Potato Salad

3 lbs russet potatoes boiled in their skins until soft–peeled and diced

6 hard boiled eggs–peeled and diced

1 cup finely chopped dill pickle

3/4 cup finely chopped onion

Dressing:

1 3/4 cup mayonnaise (I prefer Duke’s)

4 tbsp yellow mustard

1/2 cup dill pickle juice

1/2 tsp sugar

3/4 tsp salt

1/2 tsp black pepper

A couple of tips about the salad ingredients:

Peel the potatoes as hot as you can tolerate, dice them, and add to the mixing bowl.

For perfect boiled eggs: Bring them to a boil, let stand 10 minutes on burner with the heat off. Put them in ice water. Peel them under running water.

Dill Pickles: I usually just use the hamburger chips that I always have in the refrigerator.

Combine the dressing ingredients together and whisk until completely smooth. Pour over warm potatoes and other ingredients. Refrigerate at least an hour. If you are making a really big batch, refrigerate uncovered so that the heat can dissipate and stir a few times. (I am a food safety freak.) Once it is completely cold, store in food storage container, or cover bowl with plastic wrap.

*You can add diced celery if desired, but I can’t because my husband HATES celery.