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
- medium Yukon Gold potatoes, peeled and quartered: 6 piece
- sweet onion: 1 piece (diced)
- hard-cooked eggs: 3 piece (chopped)
- celery: 0.5 cup (diced)
- sweet pickles: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
- mayonnaise: 1 cup
- sweet pickle juice: 0.33333 cup
- prepared yellow mustard: 1 tsp
Metric Conversion
Stages of cooking
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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.
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Transfer potatoes to a large bowl and mash with a potato masher. Stir in onion, eggs, celery, pickles, salt, and pepper.
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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.
