Ingredients:
- 5 pounds Russet potatoes, peeled (about 8 medium Russets)
- 1-1/2 cup real mayonnaise (NOT Miracle Whip)
- 4 Tablespoons prepared mustard (regular, Dijon, or a mixture of both)
- 5 whole green onions (sliced up to the darkest green part)
- 8 whole small sweet pickles, diced (you can also use dill pickles...)
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 whole hard boiled eggs
- chopped fresh (or dry) dill (optional)
Directions:
Cut potatoes into one-inch cubes, then boil until fork tender. Drain. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and paprika. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture. Top with a sprinkle of dill!
*Adapted from www.pioneerwomancooks.com