I found this recipe several years ago in Taste of Home magazine and I took the photo from there, too. I put my salad together a little differently than the instructions on the Taste of Home site, mashing the egg yolks into the dressing, so my salad looks more yellow than the salad in the photo. Oh, and I skip the onions, since there are two onion phobics round here. And I usually double the recipe, so that we’re sure to have leftovers.
- 8 medium potatoes
- 6 hard-boiled eggs
- 3 celery ribs, chopped
- 6 green onions, chopped
- 2 medium dill pickles, finely chopped
- 1-1/2 cups mayonnaise
- 1/4 cup dill pickle juice
- 4 1/2 teaspoons prepared mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Place potatoes in a pot and cover with water. Bring to a boil and simmer potatoes for 20-30 minutes until tender. Drain and cool.
- Peel and cube potatoes, and place them in a large bowl.
- Peel eggs and remove yolks. Place yolks in a small bowl and set aside. Chop whites and add to potatoes along with celery, onions and pickles.
- Mash yolks with a fork and add mayonaise, pickle juice, mustard, celery seed, salt and pepper. Combine with a small wire wisk or fork.
- Pour over potato mixture; mix well.
- Cover and refrigerate for several hours before serving. Makes 8 servings.