Nan'S Potato Salad

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   Boil unpeeled potatoes until just barely fork tender. While still warm, remove skin. Cube warm potatoes and hard-boiled eggs into bite sized pieces and put in large mixing bowl. Dice onion and pickles and mix with potatoes and eggs. In a seperate bowl mix mayonnaise, mustard and 3 or 4 Tbls of dill pickle juice. Pour dressing onto salad and mix well. If too dry, add a little more mayonnaise. Season with salt and pepper. Best if made the day ahead and kept in refrigerator over night.

* Per serving · 4 servings · Values may vary.

No additional tips available.