Classic Potato Salad

It’s really simple and really good.

You’ll Need:

• 4 large russet potatoes, scrubbed, peeled, cubed, cooked to fork tender, and cooled (got all that?)

• 1 large sweet onion, finely diced

• 4 green onions, thinly sliced

• 3 ribs celery, finely diced

• 2 kosher dill pickles, finely diced

• 4 hardboiled egg whites, finely diced

For the Dressing:

• 4 hardboiled egg yolks

• 3/4 cup mayonnaise

• 1 tablespoon yellow mustard

• 3 teaspoons pickle juice

• 1/2 teaspoon sugar

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1/2 teaspoon kosher salt

• 1/2 teaspoon dill

• 1/4 teaspoon celery salt

For garnish:

• Sliced green onions

• Black pepper

• Crushed red pepper

• Dill

Mash:

Egg yolks in a small bowl

Whisk:

In mayonnaise and mustard until smooth no lumps from egg yolks remain

Pour:

In pickle juice, sugar, and all dried seasonings

Whisk Again:

Until dressing is smooth. Set aside

Place:

Cooked and cooled potatoes into a large mixing bowl

Add:

Diced onion, green onions, diced celery, diced pickles, and diced egg whites

Drizzle:

Dressing over the top

Mix:

Until well combined

Cover:

And place in the refrigerator for about 1 hour

Remove:

And garnish with green onions, black pepper, crushed red pepper and dill

Serve:

And enjoy!