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Ingredients
- 3 lbs Red Potatoes - cut into large chunks
- 3 Celery Stalks - sliced or chopped
- 2 Large Dill Pickles - chopped
- 3 Tablespoons Pickle Juice liquid from jar
- 6 ounces Medium Black Olives - chopped
- 1/4 Cup Finely Chopped Red Onion
- 5 Hard Boiled Eggs - peeled and chopped
- 1 Cup Mayonnaise
- 1 Tablespoon HEINZ Yellow Mustard
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Ground Pepper
- Fresh Chopped Dill - to taste
Instructions
- Cover potato chunks with water and boil until tender but not falling apart. Drain and refrigerate potatoes until cooled.
- Place eggs in medium pot and cover with water. Bring to a boil, remove from heat and cover for 10 minutes. Remove eggs after 10 minutes and refrigerate to cool.
- In a large bowl, combine all ingredients.
- For best results refrigerate potato salad overnight. (optional)
Notes
This potato salad is intentionally underseasoned so that guests can adjust the salt and pepper to their personal preferences.
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