Ingredients:
8 large eggs, boiled and peeled
9 medium size russet potatoes, rinsed and lightly scrubbed
1/2 cup pickle juice
3/4 cup sweet onion, diced
1 cup celery, de-ribbed and diced
2 cups kosher garlic dill pickles, finely chopped
1 1/2 cup mayonnaise
1/4 cup yellow mustard
pinch of garlic salt
2 teaspoons sea salt, plus more for boiling potatoes
1/8 teaspoon black pepper
Directions:
1. In a medium sauce pan cover eggs with water and bring to boil then reduce heat to simmer. Cook for 15-17 minutes. Drain water then cover eggs with cold water and about 1 cup of ice.
2. In a large pot cover the potatoes with cold water and 1 teaspoon of salt. Bring water to a boil and reduce to medium heat until potatoes are fork tender, but still firm not falling apart, about 30 minutes. Drain water and set potatoes on a rack to cool.
3. Peel potato skins, then chop potatoes into bite size pieces, placing them in a very large bowl, add pickle juice at this time while the potatoes are still slightly warm and they will absorb the juice. When you are ready to assemble the potato salad, slice eggs into small-sized pieces, (I use the egg slicer and after slicing one way, I rotate the egg a quarter turn and slice it again), and add to the chopped potatoes.
4. Add onion, celery, pickles, mayo, mustard, garlic salt and salt and pepper (to taste).
5. Using a sturdy spatula, mix all ingredients together until blended.
6. Enlist someone to help you taste-test it! Does it need more Mustard? More Mayo? More Pickle Juice? More of anything else? Add a bit of what you think it needs, mix it up and then cover and refrigerate for at least 5 hours. The flavors will meld together while in the fridge and magic happens!
7. When fridge time has been served, re-enlist said taste tester and taste it again (darn)! This is your final chance to add more salt, pepper or pickle juice before sharing, or not, with friends and family!
8. Enjoy!