Kid-Friendly Potato Salad

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   Boil potatoes in their jackets until a fork penetrates easily, about 20-25 minutes. While potatoes are boiling, hard cook the eggs by placing in water to cover and cooking over medium heat 25 minutes. When potatoes are cooked, chill in refrigerator. Rinse cooked eggs over cold water and chill. Two hours later, remove potatoes and peel by hand. Cut into chunks about 3/4-inch. Place in bowl. Peel eggs and grate (using hand grater) into the potato bowl. Stir to combine. Add mayonnaise, one cup at a time (you may use less than a full jar if you prefer it less creamy). Stir in mustard and pickle juice. Season with salt and pepper to taste. Chill 2 hours and serve.

* Per serving · 4 servings · Values may vary.

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