SERVES:
10 as a side
INGREDIENTS:
2 - 2 1/2 pounds large red skinned potatoes (see hints)
4 large eggs (see procedure)
1/2 cup finely diced red onion
apprx. 4 - 6 Tbs pickle juice from pickle jar for tossing with diced onion
1 cup well drained, diced bread and butter pickles
approx. 1/3 cup mayonnaise (or more as needed)
approx. 1 Tbs Dijon mustard (or more to taste)
black pepper to taste
salt to taste
PROCEDURE:
Get started by gently boiling 2 - 2 1/2 pounds of potatoes in water to cover and also topping 4 large eggs with just enough water to
cover, bringing that to a simmer, setting the timer for exactly 12 minutes just as it comes to a simmer, and then running the eggs under cold water to cool, peeling them and rough chopping them.
Peel and cut 1/2 cup of finely diced red onion to the salad and add a little pickle juice to the diced onion to help it mellow out a little bit.
Once you can easily insert a knife into the center of the potatoes, cool those down under cold running water, dry them a bit and cut them into bite size cubes.
You'll also want to drain and finely diced about 1 cup of bread and butter pickles and, once the potatoes are cubed, add those to a large mixing bowl and add the hard cooked eggs, add the diced pickles, spoon the diced red onion into that (adding some of the pickle juice as you go), add a good crack of black pepper, add a good dollop of mayonnaise and a small dollop of Dijon mustard and gently toss to combine.
Adjust the seasonings to taste and keep it cold in the fridge until you're ready to serve
HINTS:
Use baby potatoes instead, they'll take less time to cook. But either way, it's a good idea to cook the potatoes with the skin on so that they don't absorb water as they cook.