Makes about 14 cups

INGREDIENTS

4 lbs. Red potatoes (about 12 potatoes) 1 inch dice

1 tbsp. kosher salt

1 large red onion

diced 8 hard-boiled eggs

sliced 1 cup dill pickles chopped

1 cup mayonnaise

1 tbsp.

black pepper

freshly ground 1 tsp. celery seed

Salt & pepper to taste

Optional ingredients:

Celery (1 cup)

Red bell pepper (1 cup)

Black olives (1/2 cup) capers

paprika (1 tsp.)

dill weed (1 tsp.)

INSTRUCTIONS
Wash red potatoes and dice into approximately 1 inch cubes (smaller cubes will cook faster, larger cubes will take more time). Add diced potatoes and salt into pot, fill with water to cover potatoes. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are done (when they can be easily pierced with a fork). My 1 inch cubes took 20 minutes to cook. Drain and set aside until completely cool.

Dice onions, slice hard-boiled eggs, chop dill pickles. Add to bowl with mayonnaise and spices, mix well. Stir into cooled potatoes until fully combined. Taste, and then add more salt & pepper if needed.

Feel free to add/modify ingredients to suit your taste. Try bread & butter pickles instead of dill pickles for a sweeter note, or add more crunch with celery and/or red bell pepper. Add more of the things you like! This recipe makes a thick, rustic potato salad. If you like it looser, add more mayo in ½ cup increments until you get the texture you prefer.