Chef Becky’s Yukon Gold Potato Salad
- 5 pounds Yukon gold potato, peeled, cut into 1 inch cubes
- 2 cups mayonnaise, Best Foods brand
- 2 cups dill pickles ,chopped
- 3/4 cup pickle juice
- 12 large eggs, hardboiled for 13 minutes. (After boiling, shock in ice water to cool quickly. this helps prevent the green ring around the yolks)
- 15 ounces small black olives, drained
- 2 tablespoons mustard yellow
- 1 teaspoon Johnny’s brand Seasoning Salt
Cooking Instructions
- Bring a stockpot of salty water to a boil.
- Boil the potatoes for 12-15 minutes, until fork tender. Drain and cool.
- In a large bowl, put the chopped eggs, pickles, olives, seasonings, pickle juice, and mayonnaise. Stir well.
- Add the cooked and cooled potatoes. Stir gently.
- Check seasonings.
- Can be prepared two days ahead. Check seasonings again before serving. (the potatoes absorb the dressing, so you may need to add a little more mayonnaise, pick juice, or mustard).
