- Russet Potatoes – 4-5 medium to large potatoes
- Duke’s Mayonnaise – about a cup
- Boiled Eggs – 4
- Small to medium yellow onion – 1 diced
- Yellow Mustard – about a teaspoon mixed with mayonnaise
- Dill Pickle Cubes – about half a small jar plus some of the juice
- Salt- to taste
- Pepper -to taste
- Paprika – to garnish top
I always make my potato salad the day before to give all the flavors time to mingle . This is a simple recipe but so delicious.
Boil potatoes with the skins on and add a dash of salt to the water. Boil the potatoes until tender when a fork is inserted. Since the potatoes are whole this could take around 45 minutes. You can certainly short cut by cubing and boiling the potatoes.
To boil my eggs I place the eggs in a pot and cover with water bring to a boil and turn down the heat to med-high and boil for 10 minutes. Remove the pot from the stove and cover with a lid and let them sit for 10 more minutes. Fill egg pot with cold water to cool down and the eggs are easy to peel.
Once your potatoes are done, peel and cube. If you overcook your potatoes you’ll end up with mashed potatoes. Add your diced potatoes and diced eggs to a large bowl with lots of room to mix the ingredients. Add the pickles and some of the juice. Add salt and pepper. Add the diced onion. Mix the mayonnaise and mustard together then add and combine all of the ingredients. I like to taste test to make sure the seasoning is just right. Add a few dashes of paprika to garnish, cover and refrigerate overnight.