Yukon Gold Potato Salad
Ingredients
2 ½ pounds yukon gold potatoes chopped into bite size pieces
3 eggs
1 cup celery chopped
¼ cup red onion finely chopped
½ cup dill pickles finely chopped
2 tablespoons dill pickle juice brine straight from the jar
¾ cup mayonnaise
1 tablespoon mustard
¼ teaspoon garlic powder
¼ teaspoon celery salt
black pepper to taste
Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until potatoes are tender but not mushy, about 12-15 minutes. Drain and set aside.
While the potatoes are cooking, add 3 eggs to a saucepan. Fill with cold water, covering the eggs by 2 inches. Bring the water to a boil over high heat. Once boiling, shut off heat, keep saucepan on burner and cover with a lid. Let eggs sit in the saucepan for 13 minutes. Do not take the lid off! Transfer eggs to a water ice bath and allow to cool before peeling. Chop up the eggs.
In a large bowl mix potatoes, chopped hard-boiled eggs, celery, onion, dill pickles, pickle juice, mayonnaise, mustard, garlic powder, celery salt, and pepper together to fully combine.
Place in refrigerator until chilled (at least 1-2 hours). Serve and enjoy!
