- Ingredients:
- 1-1/2 pounds russet potatoes
- 3 eggs
- 2 stalks celery including leaves, diced
- 1 dill pickle, chopped
- 1 tbsp dill pickle juice
- 3/4 cup Best Foods or Hellmann's mayonnaise
- 1 tbsp mustard
- 3/4 tsp salt
- 3/4 tsp pepper
1. Cook potatoes with skins on and hard-boil the eggs.
2. Allow potatoes and eggs to cool.
3. Leave skins on the potatoes and cut them into 3/4-inch pieces. Chop the eggs.
4. Place chopped potatoes and eggs into a large bowl, add the remaining ingredients and mix well.