Description
This is your classic All-American Potato Salad with a tangy mustardy dressing, dill pickles, and hard-boiled egg. Perfect for pot lucks, picnics and BBQs.
Ingredients
2 lbs Yukon Gold potatoes, boiled until tender
1 cup diced onion
1 cup diced celery
1/4 diced dill pickles
2 Tablespoons dill pickle juice
1/3 cup yellow mustard
1/2 cup mayo
1 teaspoon salt
1/2 teaspoon ground black pepper
3 eggs, hard-boiled and diced
paprika and fresh dill (optional)
Instructions
Make the dressing
In a mixing bowl, large enough to hold all the ingredients, mix the pickle juice, mayo, mustard, salt, and pepper.
Mix the Salad
Add the diced onion, pickles, and celery to the bowl with the dressing. Stir to combine.
Add the diced potato and eggs. Stir gently to combine.
Top with paprika (or smoked paprika) and fresh dill if you like.
Refrigerate for at least 4 hours before serving.
Enjoy!
