Prep Time::25 mins
Cook Time::15 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 40 mins
Servings::12
Ingredients
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5 pounds russet potatoes, peeled
4 large eggs
4 teaspoons kosher salt, or to taste, divided
1 cup mayonnaise
5 stalks green onions, sliced (white and green parts)
2 stalks celery, minced
½ cup chopped spicy sweet dill pickles (such as Wickles)
⅓ cup sour cream
3 tablespoons yellow mustard
1 tablespoon chopped fresh dill
2 teaspoons pickle juice
¾ teaspoon ground black pepper
¼ teaspoon ground paprika
¼ cup sliced green olives with pimientos
Directions
Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.
Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.
Peel and chop eggs; set aside.
Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.
Dotdash Meredith Food Studios
Recipe Tip
You can use Yukon Gold potatoes instead of russets.