Not Just Any Potato Salad



  1. Place the prepared potatoes in a saucepan with an 1" of cold water.
  2. Bring the potatoes to a boil, add the salt, and reduce the heat to simmering.
  3. Simmer the potatoes until they are just becoming tender and can be pierced through.
  4. Drain them into a colander then spread them on a baking sheet.
  5. Mix 2 T. of the pickle juice with the mustard and drizzle it over the potatoes, tossing gently to coat. Refrigerate for 30 minutes.
  6. Mix the remaining ingredients together- including that last tablespoon of pickle juice but NOT the eggs.
  7. Place the potatoes in a large bowl and gently stir in the mayonnaise mixture.
  8. Chill for 30 minutes and gently stir in the diced eggs prior to serving.

Recipe by Reformation Acres at