Potato Salad

Classic creamy potato salad with eggs, pickles, and mustard

Ingredients

Ingredients

• 3 pounds gold potatoes
• 4 hard boiled eggs
• 1 cup mayonnaise
• 1/4 cup buttermilk (or just milk in a pinch)
• 2 tbsp yellow mustard
• 2 dill pickles diced well
• Salt and pepper to taste
• 2 ribs celery sliced relatively small
• 1/4 cup red onion diced small

Instructions

1. Simmer potatoes for 20 minutes. Note: if you have potatoes that aren’t small or med, chop them in half before adding to pot. Large ones can take longer to boil
2. Remove water from pan and return to stove under same simmer settings for 10-15 minutes to steam them (add a splash of water if they dry out completely)
3. Optionally peel potatoes. I do not
4. Make dressing: remove the yolk from the hard boiled eggs and mash in large bowl. Then chop the whites and add on top of them (do not mash the whites). Add rest of ingredients and stir well. Add a splash of pickle juice and stir well
5. Chop the potatoes when done and add to the bowl you just made
6. Let chill in the fridge. You can serve whenever but it is best if you let it chill and the flavors meld in the fridge for at least a couple hours or better overnight