Potato Salad

by Susie Baker // No Comments

• 2 pounds red potatoes, chopped
• ½ cup mayonnaise
• 2 tbsp. mustard
• 2 tbsp. sour cream
• 1 cup finely chopped pickles
• 2 hard-cooked eggs, chopped
• 3 tablespoons and 1/2 teaspoon chopped red onion
• 3 tablespoons and 1/2 teaspoon chopped celery
• 1-1/4 teaspoons dill pickle juice
• ½ cup green onions
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

 

 

1. Place potatoes into a large potand cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 10 minutes. Drain. Rinse potatoes with cold water to cool completely; drain.

 

2. Stir mayonnaise, pickles, eggs, red onion, celery, mustard, vinegar, salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Top with green onion.