Ingredients
8 C russet potatoes, diced* (about 10 -12 medium potatoes)
6 eggs, hard boiled and finely crumbled
3/4 C dill pickles, very finely diced
1 1/2 C Miracle Whip, (but mayo works well too)
2 T yellow mustard
1/4 C pickle juice
1 1/2 t salt
Optional ingredients other people like to add: diced onion, diced celery, pepper, sour or regular cream
Directions
Boil diced potatoes with the whole eggs. Remove the eggs and drain the
potatoes when just fork tender. Let eggs and potatoes cool to room temperature.
Place into a very large container with a lid.
Dice the eggs (reserving 2 for slicing to decorate top). Very finely chop pickles. (May add finely diced onion if desired.) Add diced
eggs and chopped pickles to the potatoes. Gently stir to mix the ingredients
evenly.
In a separate bowl, mix the Miracle Whip, mustard, dill pickle juice, and
salt. Whisk until creamy.
Pour over potato mixture. Gently fold into the potato mixture until the
dry particles are coated with the creamy mixture. Lay sliced eggs around the top, and dust top
with paprika if desired.
Cover and refrigerate four to eight hours to chill and for flavors to properly
disperse. (This can be made in advance and stored in the refrigerator for 3
days.)
*I ALWAYS dice before cooking to shorten cooking time & be able to
use while warm. However, you may boil them in the peels – but let them cool before handling as they will dice and
hold up better when cold.
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