Mom's Mashed Potato Salad
This wonderful salad goes well with fried chicken. If you are taking it on a picnic, be sure to keep it cold.
|6||yukon gold potatoes|
|1||small sweet onion, diced|
|3||hard-cooked eggs, chopped|
|1/2 cup||diced celery|
|1/4 cup||chopped sweet pickle|
|salt and ground black pepper to taste|
|1/3 cup||sweet pickle juice|
|1 teaspoon||prepared yellow mustard|
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.