original recipe found here
- 3 pounds Yukon Gold, Russet, or red potatoes
- 2 TBSP pickle juice
- 1 1/4 cups mayo
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- 4 hard-boiled eggs, diced
- In a large stock pot over medium-high heat, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Drain. Dice cooked potatoes.
- Whisk together pickle juice, mayo, salt, garlic powder and mustard. Add potatoes and diced hard boiled eggs and stir to combine. Cover and refrigerate at least 2 hours before serving.
