Pickle Potato Salad

Ingredients

• 2.5-3lbs red or russet potatoes
• 1 whole onion finely chopped
• 4 hard boiled eggs, chopped
• 1 can whole kernel corn
• 4 chopped pickles 
• 3-4 sliced green onions
• ⅔ C mayonnaise
• ⅓ C mustard
• 3 Tbs Dill Pickle Salt
• 2 Tbs soy sauce

Steps

Cube the potatoes and boil, drain and rinse in cold water.

I like to boil the eggs along with the potatoes. They tend to need a bit more time, so I toss them in as the water is heating up.

In a large bowl, combine all the ingredients except potatoes. Mix thoroughly. Then add potatoes and stir until they’re completely coated.

You can also stir the mayo, mustard, Dill Pickle Salt and soy sauce in a separate bowl. But I find it’s fine to just mix everything together in one big bowl.

I love making potato salad because there are so many variations. You could add celery, olives, jalapenos… If you don’t like corn or don’t have green onions, no problem. Just feel free to adapt!