Potato Salad

May 12, 2020
Created by Harmons
2 hours 45 minutes
Serves 6-8
  • 2 lb Russet potatoes, peeled
  • 1/2 cup mayonnaise
  • 1 Tbsp mustard
  • 1/2 small yellow onion, minced
  • 1 stalk celery minced
  • 3 Tbsp chopped green onions
  • 3 large eggs, hard-cooked and diced
  • 1 pickle, minced
  • 1 Tbsp pickle juice
  • Salt and freshly ground pepper

Bring a large pot of water over high heat to boil. Add potatoes, reduce heat to medium and cook until a paring knife inserted into potato comes out easily, about 20 minutes. Drain and transfer to cutting board to cool.

When cool enough to handle, cut potatoes into bite-size pieces and transfer to a large bowl.

Add mayonnaise, mustard, onion, celery, green onions, eggs, pickle and juice. Season liberally with salt and pepper and fold to combine. Refrigerate, covered, for 2 hours prior to serving.