Instructions
Cook the Potatoes
Peel and cut the potatoes into 1-inch cubes. Place them in a 5-quart pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for about 7–8 minutes, checking at 5–6 minutes for doneness. The potatoes should be tender but not mushy — you don’t want mashed potato salad.
Drain and rinse with cold water, then drain well again and let them cool.
Prepare the Egg & Onion Mixture
While the potatoes are cooling, combine the chopped onion and chopped hard-boiled eggs in a bowl. Set aside.
Make the Dressing
In a separate bowl, mix together the sweet and dill pickles, celery (if using), salt, pepper, mustard, and mayonnaise. Start with the lower amount of mayo and mustard and adjust later if needed.
Combine the Salad
Once the potatoes are cool, gently fold in the onion and egg mixture.
Then, gently fold in the mayonnaise dressing until everything is well coated. If the salad seems too dry, add more mayo a little at a time. If it seems too wet, you don’t need to use all the dressing.
Garnish & Chill
Transfer the salad to a serving bowl. Garnish with sliced boiled egg and a sprinkle of paprika, if desired.
Cover and chill for at least an hour before serving for best flavor.
Serving Suggestion
This potato salad pairs wonderfully with Crock Pot BBQ Chicken, grilled meats, or baked beans. A perfect summer or comfort food combo!
