INGREDIENTS
5 pounds Russet potatoes
1 ½ cup mayonnaise
4 tablespoons Dijon mustard
5 whole green onions, thinly chopped
4 homemade dill pickles, finely chopped
1 teaspoon kosher salt
½ teaspoon paprika
½ teaspoon black pepper
4 whole hard boiled eggs, chopped
Always a crowd pleaser, potato salad is a versatile dish, finding itself with fried chicken at a summer picnic or alongside ribs at a BBQ. Potato salad is special because it can be modified for any occasion, going as the classic American potluck dish or being classed up with premium mix-ins for sit-down dinners. We hope you take this recipe as a start and make it your own.
Step One. Take care of the potatoes
In a medium saucepan, boil the potatoes over medium-heat until they are fork-tender. Remove from heat and drain. In a large bowl, mash potatoes. Allow to completely cool before continuing.
Step Two. Build the base
Along with the potatoes, combine mayonnaise, mustard, green onions, salt and pepper.
Step Three. Finish it up
Gently fold in the chopped pickles and hard boiled egg. Check for flavor, salting as necessary. Chill.
For an added blast of flavor, you may choose to mix in chopped bacon, which has been fried and drained, as well as oven-roasted potato cubes, celery, apples, sweet relish or red onion. For a particularly exciting potato salad, serve it warm with grilled sausage mixed in.