CLASSIC POTATO SALAD

INGREDIENTS

• 3 pounds Yukon Gold Potatoes
• 4 large eggs
• 2 tablespoons green onions, finely chopped
• ⅓ cup celery, diced
• 2 tablespoons fresh dill, finely chopped
• ¼ cup pickles, diced
• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon pickle juice (optional)
• ¼ teaspoon paprika
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)

INSTRUCTIONS

1. Place potatoes in a large pot and fill with water to cover them by about one inch. Bring to a boil over high heat, then turn down to low, cover, and simmer for 15-20 minutes, or until potatoes are fork tender. Drain well and cut the potatoes into ½-inch pieces. You can also peel the potatoes if desired.
2. Meanwhile, hard-boil the eggs. Place eggs in a medium pot and cover with water by at least 1 or 2 inches. Bring to a boil on high heat. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Remove from the stove and run eggs under cold water. Once they are cool enough to handle, peel and chop into small cubes.
3. Transfer the chopped potatoes and eggs to a large mixing bowl. Add green onions, celery, dill, and pickles. Stir to combine well.
4. In a small mixing bowl, stir together mayonnaise, mustard, pickle juice, paprika, salt, and pepper.
5. Pour the mayonnaise dressing over potato mixture and stir well until evenly combined.
6. Chill in the refrigerator for 1 hour and serve.