It’s coming up on that time again . . . summer. And with summer comes barbecues! What is more American than a potato salad at a BBQ? This is such a reliable recipe . . . it is always so delicious. Just make sure to chill it good. It’s so much better that way.
7 medium russet potatoes
1/3 c sweet onion, chopped
8 eggs, boiled, chilled, and chopped
3 stalks celery, chopped
8 baby kosher dill pickles, chopped
1 T pickle juice
1 t mustard
2 – 2½ c mayonnaise
salt and pepper
Cover potatoes with water and boil for 30-35 minutes or until knife inserted into center doesn’t meet resistance. Drain water and cool in fridge for a few hours or overnight. Peel potatoes and chop fine. Add onion, eggs, celery, pickles, and pickle juice. Stir in mustard and 2 cups mayonnaise. Salad should be quite moist since the ingredients will soak up the mayonnaise while it chills. Salt and pepper to taste. Chill several hours. Stir again and add more mayonnaise if necessary.