This mashed potato salad can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat. Try it, and you'll see why!
Ingredients
- 6 medium Yukon Gold potatoes , peeled and quartered
- 1 small sweet onion , diced
- 3 large hard-cooked eggs , chopped
- 0.5 cups diced celery
- 0.25 cups chopped sweet pickles
- salt and ground black pepper to taste
- 1 cup mayonnaise
- 0.33 cups sweet pickle juice
- 1 teaspoon prepared yellow mustard
Instructions
-
1
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain.
-
2
Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
-
3
Mix mayonnaise, pickle juice, and mustard together in a separate bowl; pour over potatoes and mix until well combined. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
Per serving
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