2 lbs Russett Potatoes (peeled and chopped in 1.5 inch cubes)
*note: The weight is the final amount after peeling and removing any bad areas. If you don't have a food scale, it is an excellent investment.
1 1/2 c red onion, diced fine (wt. 6 oz / 180 g)
*note: roughly, a whole large onion
1/2 c. Mayo
2 tbsp yellow mustard
3/4 c. sweet Gherkins (or homemade sweet pickles), chopped fine (wt. 3 oz / 90 g)
1/3 c. juice from Gherkins
2 med hard boiled eggs
1/2 Tbsp Salt, added to potatoes while boiling
Black pepper, to taste
Step 1: Boil potatoes with salt. Drain water off potatoes once they are fork tender.
Also put eggs on to boil at the same time.
Step 2: While potatoes are cooking, dice onion and pickles. Put in a large mixing bowl. Add mayo, mustard, and pickle juice. Stir well.
Chop up eggs fine. Add eggs and black pepper to large bowl and stir gently.
Step 3: Add potatoes to large bowl and stir gently until everything is evenly mixed. It's ok if some potatoes are in small chunks. The finished product won't be completely smooth.
Serve either hot or cold.
Makes 3.5 lbs
7 servings - 1 c. each
* This is my personal recipe for potato salad. I learned to make it from my mother growing up. She never measured anything, she just made what she needed for that meal. I decided to write down some measurements so that I could consistently make it the same every time. This is just the way I make it.
