Potato Salad

Just a good old family recipes that is done really well.  Key points here: keep your potatoes whole and unpeeled while cooking.  And cook in really salty water.  Mix everything together while its still warm.  Good with bacon bits mixed in as well :) 

8 medium sized Yukon Gold potatoes

8 eggs

1 small bunch green onions, chopped

3 dill pickles, finely diced

1 heaping cup mayonnaise (use regular Hellmann’s or Duke’s)

½ cup dill pickle juice

1 tbsp. Whole grain mustard

kosher salt and freshly ground black pepper

• Add potatoes (unpeeled) to a large pot.  Top with cold water and about 4 tbsp. kosher salt (water should taste salty)

• Bring to a boil, and then allow to gently simmer until fork tender, about 45-60 minutes

• Remove from water and let cool slightly

• Meanwhile, bring a small pot of water to the boil.  Add eggs and continue to boil for 10 minutes.  Cool under cold running water, then peel and roughly chop.  Place in a large mixing bowl

• Add green onion and pickle to mixing bowl

• In a small bowl whisk together mayonnaise, pickle juice, mustard and salt and pepper  

• Peel potatoes with a small paring knife, and cut into large pieces.  Potatoes should still be warm.  Add to large bowl with eggs, green onion and pickle. 

• Gently toss all ingredients with mayonnaise dressing. 

• Taste for seasoning. 

• Refrigerate, but remove from fridge about 30-60 minutes before eating.