Potato Salad

  • 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.

 

  1. 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.

Leave a Reply