Mom's Potato Salad

Makes 16 servings

Nan

This is a classic Southern mustard potato salad, and the whole family loves it. I often make it with fried or barbecued chicken.

ingredients

8 cups russet potatoes, cooked, peeled, then diced (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
2 cups sweet onions, very finely diced
1 cup celery, peeled and very finely diced
3/4 cup dill pickles, very finely diced
1 1/2 cups mayonnaise (I prefer Miracle Whip, but mayo works well, too)
2 tablespoons mustard, the regular yellow type
1/4 cup pickle juice
1/4 cup cream (I use half and half)
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
2 tablespoons sugar

1
Boil potatoes in the peel with the whole eggs. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender.
2
Let eggs and potatoes cool to room temperature.
3
Peel all and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold.
4
Dice the potatoes into 1/4- 3/8" dice. Place into a very large container with a lid. Crumble or cut up the eggs and add to the container with the diced potatoes.
5
Very finely (like the size of dill relish pieces) chop the onion, celery and pickles. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.
6
In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Whisk until creamy. Pour over potato mixture. Gently stir until the dry particles are coated with the creamy mixture.
7
Cover and refrigerate at least 4 hours. More is better.
8
If you like color you can sprinkle some sweet paprika over the top.