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Perfect Potato Salad

Source of Recipe


Ree Drummond



List of Ingredients



• 8 medium russet potatoes, scrubbed clean and cut into chunks
  
• 1-1/2 cups mayonnaise
  
• 1/4 cup yellow or Dijon mustard
  
• 5 green onions, white and light green parts, sliced
  
• 1 tsp salt, or more to taste
  
• 1/2 tsp black pepper
  
• 1/2 tsp paprika
  
• 10 small dill or sweet pickles
  
• 6 hard-boiled eggs, peeled
  
• 2 Tbsp pickle juice
  






Instructions



1. Place the potatoes in a large pot of water. Bring them to a boil over high heat and cook them until fork-tender, about 25 minutes.
   
   
2. Drain the potatoes and process them through a food mill or potato ricer into a large bowl. Or, if you prefer, simply mash the potatoes in a large bowl until mostly smooth.
   
   
3. Add the mayonnaise to the potatoes, along with the mustard, green onions, salt, pepper, and paprika. Slice the pickles and the hard-boiled eggs, and add them to the bowl. (Reserve one sliced pickle and one sliced hard-boiled egg for garnish.) Add the pickle juice, then stir it all together to combine. Taste and adjust the seasonings, adding whatever the potato salad needs. Transfer to a serving bowl and garnish with extra sliced eggs and pickles.
   
   Makes 12 to 18 servings.