Traditional Potato Salad

2.5 lbs red skin potatoes (chopped, 1/2 inch)

1-1/2 cups celery (chopped 1/4 inch)

1/2 cups green onions (chopped 1/4 inch)

9 ea hard boiled eggs (chopped 1/4 inch)

2 tbs dijon mustard

1 tbs yellow mustard

3 tbs white sugar

1/2 tbs salt (iodized)

1-1/2 cups mayonnaise

1/2 cups sour cream

1/3 cup pickle juice


Cut potatoes first then boil. Make sure water is at a rolling boil before you put in potatoes.

Place potatoes in boiling water for approximately 15 minutes or until very soft.

Strain potatoes, immediately transfer potatoes to a large bowl. Let steam escape for a good 25 minutes, until steam is completely gone but potatoes are still warm.

In a separate bowl combine all other ingredients to make the dressing, mix well.

Combine potatoes and dressing together making sure everything is evenly mixed. Using a whisk or a potato masher, mash 1/4 of the mixture, leaving the rest with nice whole pieces of potatoes. Place potato salad in fridge, uncovered (more steam may come out) until completely chilled down.

Note: Potato salad will appear to be a little wet or soupy when it is first mixed, as it sits in the fridge the potatoes will absorb all the moisture.