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Export 10 ingredients for grocery delivery
Step 1
Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don’t over cook and don’t under cook, you don’t want mashed potato salad and you don’t want under cooked potatoes; drain and rinse in cold water; drain well.
Step 2
While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.
Step 3
In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.
Step 4
Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don’t need all the mayonnaise mixture; don’t use it all, if salad seems to dry, add additional mayonnaise.
Step 5
Garnish top with sliced boiled eggs and sprinkle with paprika if desired.
Step 6
NOTE: This was an excellent choice for a side to go with https://www.justapinch.com/recipe/diane-smith/sweet-jalapeno-bourbon-ribs-dee-dees/pork and https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits.
Step 7
Pretty good with Crock Pot BBQ Chicken and some baked beans on the side...yum!!