Ingredients

• 5 pounds russet potatoes , peeled
• 4 large eggs
• 4 teaspoons kosher salt , or to taste, divided
• 1 cup mayonnaise
• 5 stalks green onions , white and green parts
• 2 stalks celery , minced
• 0.5 cups chopped spicy sweet dill pickles , such as Wickles
• 0.33 cups sour cream
• 3 tablespoons yellow mustard
• 1 tablespoon chopped fresh dill
• 2 teaspoons pickle juice
• 0.75 teaspoons ground black pepper
• 0.25 teaspoons ground paprika
• 0.25 cups sliced green olives with pimientos

Instructions

1. 1 Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
2. 2 Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
3. 3 Peel and chop eggs; set aside.
4. 4 Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
5. 5 Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

Nutrition per serving