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russet potatoes water eggs onion red bell pepper stalks celery mayonnaise dill pickle pickle juice Sweet Pickle yellow mustard mustard black pepper
Viewed: 138 - Published at: 8 years agoIngredients
- 6 medium russet potatoes, peeled 1/2 to 3/4 inch dice
- water, to cover
- 3 hard-boiled eggs, peeled,yolks and whites separated.
- 1/2 medium onion, small dice
- 1 medium red bell pepper, diced
- 2 stalks celery, diced
- 1/2 cup mayonnaise
- 1 whole claussen dill pickle, stem removed,minced,i use my mini chopper/processor
- 3 tablespoons pickle juice
- 1 tablespoon sweet pickle relish
- 1 tablespoon prepared yellow mustard
- 1 tablespoon prepared Dijon mustard
- black pepper, to taste.
Method
- In a medium sauce pan boil potatoes over MedHi/High heat 10-15 minutes or until just fork tender.
- Drain and rinse with cool water to stop cooking process.
- Pour into large bowl and set aside to finish cooling.
- In a medium bowl mash boiled egg yolks and pickle juice together with a fork.
- The juice helps to dissolve the egg yolk.
- Mix in Mayo, dill pickle, sweet relish, onion, celery, red bell pepper and both mustards.
- Add Egg Whites (I like to dice into 1/2 pieces) to cooled potatoes.
- Add Dressing mixture gently stirring to cover all potatoes.
- Top with black pepper to taste.
- Refrigerate, 30 minutes, the longer it has to mingle the better it gets.
- It's even better the next day.
- Prep.
- time does not include refrigeration.
