5 eggs
3 dill spears and a half cup of the pickle juice
3 cups of Mayonnaise
1 1/2 cup of yellow mustard
1 tbsp salt
pinch of pepper
Peel and boil potatos until they are soft, but not too soft as u would when making mashed potatos, at the same time have the eggs boiling.
When the eggs are done, drain them and peel them quickly occasionally putting them under cold water as to not burn your hands. They must be peeled while still hot or when you peel them they will fall apart.
Drain potatos as well , and put them in a large mixing bowl. You may take a fork and stab into the potatos a bit to get them into smaller peices.
Cut eggs up into 1/4 of an inch size peices, add to potatos.
Take the three dill spears and dice them into small peices and add to potatos as well.
Add mayonnaise, mustard, pickle juice, salt and pepper and stir until all is blended. Refridgerate.
(Thank you Karen for sharing)- pic coming soon!
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