Instructions
1. Cook the Potatoes
Peel and cut the potatoes into 1-inch cubes. Place in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 7–8 minutes, checking at 5–6 minutes for doneness. Potatoes should be tender but not mushy.
Drain, rinse with cold water, and let cool completely.
2. Prepare the Egg & Onion Mixture
While the potatoes are cooling, combine the chopped onion and chopped hard-boiled eggs in a bowl. Set aside.
3. Make the Dressing
In a separate bowl, mix together the sweet and dill pickles, celery (if using), salt, pepper, mustard, and mayonnaise.
Start with the lower amount of mayo and mustard and adjust to taste and texture later.
4. Combine the Salad
Once the potatoes are cool, gently fold in the onion and egg mixture.
Next, add the mayonnaise dressing and fold gently until the salad is well coated.
If the mixture seems dry, add more mayo a little at a time. If too wet, use less of the dressing.
5. Garnish & Chill
Transfer the salad to a serving bowl. Top with sliced boiled egg and a sprinkle of paprika, if desired.
Cover and refrigerate for at least 1 hour to allow flavors to develop.
Serving Suggestion
Serve chilled with Crock Pot BBQ Chicken, grilled meats, or a side of baked beans for the ultimate comfort meal.