10 fist sized red potatoes
10 eggs
1/4 tsp salt
1 1/2 c chopped sweet pickles Or relish
1 3/4 c mayonnaise
1 1/2 tbsp to 2 tbsp mustard
2 tbsp to 1/4 c dill pickle juice
1/2 c diced green or white onion
Salt & Pepper (to taste)
Directions:
Wash potatoes well and boil - with skins on until a knife cuts through the potatoes easily.
Drain, refill pan with cool water and set aside.
Put eggs in a 2 quart saucepan. Cover with water and add 1/4 tsp salt.
Cook eggs on high heat until water comes to a boil. Boil eggs for one minute.
Remove pan from heat, cover and let sit for 9 minutes.
Drain pan and refill with cool water. Repeat after 2 minutes.
When cool, peel the eggs.
Mix pickles, mayonnaise, mustard, pickle juice, onions, salt, and pepper together in small bowl.
Dice the cooled potatoes over the bowl directly.Sprinkle with extra salt and pepper and pickle juice to flavor the potatoes directly.
Dice the cooled eggs and add to the mixture.
Using a large spoon or rubber scraper to mix everything together.
Adjust flavors and thickness of sauce by adding more pickle juice.
Refrigerate until serving - serves 10-14.
Happy Baking!
Other Judd related blogs/articles you might be interested in:
Family Blog or BellaOnline Cleaning
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