Ingredients
5 medium Russett potatoes
8 hard-boiled eggs, peeled
1 medium yellow onion
2 dill pickles
1 cup Best Foods mayonnaise
3-4 Tbls yellow mustard
Dill pickle juice
Salt and Pepper
Preparation
Boil unpeeled potatoes until just barely fork tender. While still warm, remove skin. Cube warm potatoes and hard-boiled eggs into bite sized pieces and put in large mixing bowl. Dice onion and pickles and mix with potatoes and eggs. In a seperate bowl mix mayonnaise, mustard and 3 or 4 Tbls of dill pickle juice. Pour dressing onto salad and mix well. If too dry, add a little more mayonnaise. Season with salt and pepper. Best if made the day ahead and kept in refrigerator over night.
