Joe Bartlett's Potato Salad Recipe


1lb potatoes Yukon Gold is best but any white potato works

8 to 10 Hard Boiled eggs

3 top 4 celery stalks cut into small pieces

1 small onion chopped

1/4 cup of green peppers finely chopped (optional)

Mayonnaise

Yellow Mustard (French's preferred)

3 to 4 Kosher Dill pickles chopped into small pieces

Pickle juice

Paprika

Boil potatoes and eggs separately and let cool

Cut into small pieces (size to your liking) put into a large bowl. add celery, onions, and pepper if you are using it

Added chopped pickle pieces

Chop 7 of the hard boiled eggs and yolk and add to bowl, salt and pepper to taste.

In a separate bowl add mayo and yellow mustard. (70% mayo 30% mustard) mix together

Add pickle juice and combine, you want the mixture to be kind of runny, not thick.

Mix with potatoes and keep in mind you want a thin dressing.

You might have to make a second batch of mayo mustard and pickle juice to get the right combination.

The potatoes are going to soak up the mixture, so again make sure it's juicy.

Salt and pepper to taste again

When everything is combined,slice remaining hard boiled eggs and put on top and sprinkle with paprika.