9 medium russet potatoes
6 eggs
1 large onion
4 whole dill or sweet pickles
1 1/2 cups mayo or miracle whip
3 tbsp mustard
1/4 cup pickle juice
salt and pepper to taste
Boil potatoes with skin on until you are able to easily poke with a fork. Boil your eggs for about 10 minutes and set aside to cool. Strain potatoes and put potatoes in refrigerator to cool.
In a blender chop onion, pickle, mayo, mustard and pickle juice.
After potatoes have cooled, peel and cut into 1/4 inch cubes. Crumble the eggs. I use my hands. Mix potatoes and eggs together in a large bowl.
After the eggs and potatoes are well mixed, pour the mixture from the blender over the eggs and potatoes. Gently mix together with a spoon. Salt and pepper to taste.
Refrigerate for at least 4 hours. For best taste, refrigerate over night.
The end result if you get a very creamy potato salad with taste. Because the pickle and onion were blended you taste them but you can’t see them in your potato salad. Great for picky children just like mine!
