It's July 10th And I'm Still Eating Potato Salad...

All true and left-over from a July 4th celebration.  My grandma taught me and a party-goer requested the recipe and I thought, "Huh.  I don't have a recipe." And so I set out to re-create how I made the potato salad for this event.  Then I decided I would share it here on my blog.  What's for dinner tonight?  The last of the potato salad.  

INGREDIENTS:
1 dozen eggs
6-8 Russet Potatoes (6 if large, 8 if a few smaller potatoes)
Steinfeld’s baby dill pickles (I like 10-12)
Mayonnaise
Dijon mustard
Pickle juice (trust me - it works)
Salt (to taste) optional
Pepper (to taste) optional
Garlic salt or powder (to taste) optional
Celery salt (to taste) optional
Paprika (for garnishment) optional
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DIRECTIONS:
-Put two large pans of water on the stove on high to bring to boil at the same time (one for eggs, one for potatoes)
-Wash and scrub potatoes
-Cut potatoes into chunks, skin on
-Put eggs in one pan carefully
-Put potato chunks in second pan
-Once eggs come to good, rolling boil, take them off the heat and cover, setting them aside to cook in the boiled water (a good 10-12 mins works, or until you are done boiling potatoes)
-Allow potato chunks to boil until soft, but not mealy (eggs should be good to go at this time)
-Take potatoes off heat and drain in a colander or whatever method works, allow them to cool
-Drain eggs, bathe eggs and allows them to sit in cold water
-Gently peel potato skins off the chunks (I like to use my hands but whatever works), the skins should come off fairly easily
-Put peeled potato chunks back in pan
-Take eggs out of cold water bath and peel one by one, putting in pan with peeled potatoes (if you can get them peeled by the membrane just inside the shell you will get a lot more egg)
-Mash potatoes and eggs together (I like to use a hand potato masher as you can control the size of the eggs and potatoes much better, but again, whatever works)
-At any point, dice the baby dill pickles (I am a horrible “dicer”, so I get them in irregular chunks close to the size)
-Throw pickles in with eggs and potatoes
-Add between 1 ½ to 2 cups of mayo to mix or as little or as much as you like (do start with a lesser amount and add to taste so you do not end up with too much mayo)
-Add between 2-3 tbsp of dijon mustard, or as little or as much as you like (follow same directions as mayo - start small)
-Add in a little pickle juice to cut the mayo and mustard, or none at all (again, start small as you do not want too much liquid)
-Add salt/pepper/garlic salt or powder to taste
*works best to make a day ahead for time to cool down and chill, taste again before serving and adjust mayo/mustard/pickle juice/spices if necessary, but even a few hours in the fridge will allow it to cool
 
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