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Ingredients
- 5 pounds Russet Potatoes
- 1 whole Yellow Onion, Chopped
- 1/2 cups Chopped Pickles
- 1/4 cups Pickle Juice
- 1/2 cups Milk
- 1/4 cups Butter
- 1/4 cups Plus 2 Tablespoons Yellow Mustard
- 1/4 cups Mayonnaise
- 2 whole Hard Boiled Eggs
- Salt And Pepper, to taste
Method
- 1. Peel potatoes. Cut into chunks and boil in salted water until fork tender.
- 2. While potatoes are boiling, chop the onions and pickles.
- 3. Drain potatoes and place in a large bowl. Add pickle juice, milk, butter and mix with a hand mixer until there are no longer any chunks of potato. You can add a little more milk or pickle juice if you need to, but add only a little at a time.
- 4. Add the mustard, mayo, pickles, onions and eggs. Stir gently until everything is combined. Add salt and pepper to taste. Refrigerate until cold or eat at room temperature.
