Potato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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.

Recipe

• 1 in a medium sauce pan boil potatoes over medhi/high heat 10-15 minutes or until just fork tender.
• 2 drain and rinse with cool water to stop cooking process.
• 3 pour into large bowl and set aside to finish cooling.
• 4 in a medium bowl mash boiled egg yolks and pickle juice together with a fork.
• 5 the juice helps to dissolve the egg yolk.
• 6 mix in mayo, dill pickle, sweet relish, onion, celery, red bell pepper and both mustards.
• 7 add egg whites (i like to dice into 1/2 pieces) to cooled potatoes.
• 8 add dressing mixture gently stirring to cover all potatoes.
• 9 top with black pepper to taste.
• 10 refrigerate, 30 minutes, the longer it has to mingle the better it gets.
• 11 it's even better the next day.
• 12 prep.
• 13 time does not include refrigeration.