• 10 pounds potato
  • 1 dozen hard boiled eggs
  • 1 lg. onion
  • 6 kosher dill pickles
  • 1/2 jar (32oz) mayonnaise
  • 1 cup mustard
  • 1/2 cup Pickle juice
  • Salt


Peel and cube potatoes, cook until fork tender, drain and mash and season with salt to taste. Cut up onion, pickles, and eggs. Mix in with potato. Mix together mayonnaise, mustard and pickle juice. Pour into the potato mixture and refrigerate. Can be eaten warm but tastes better cold. You can adjust all ingredients to your taste.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Old Fashioned Potato Salad