Potato Salad
Classic potato salad perfect for your backyard barbeque.

Recipe by Paul Mayville

Ingredients

• 6 pounds (8-10 medium) potatoes, peeled and cubed
• 1 1/2 cups mayonnaise
• 5 tablespoons mustard
• 1 stalk celery, chopped fine
• 1/4 medium onion, chopped fine
• 1/4 red bell pepper, chopped fine
• 1 medium dill pickle, chopped fine
• 2 tablespoons pickle juice
• salt and pepper, to taste

Directions

Boil potatoes in salted water until they are fork tender; drain in colander and rinse. Add mayonnaise, mustard, dill pickle, celery, onion, red bell pepper, dill pickle, and pickle juice to a large mixing bowl and mix thoroughly. Add potatoes to bowl and season with salt and pepper. Fold until dressing is evenly distributed.

Refrigerate for two hours before serving to develop flavors.

Serves 12