Best Potato Salad

   Total Time) 

   2 hrs 40 mins:

   Cook Time) 

      15 mins:

   Prep Time) 

      25 mins:

   Additional Time) 

       2 hrs:

   Servings) 

       12:

                   Ingredients:

  4 teaspoons kosher salt Or to taste divided

  5 stalks green onions sliced White and             green parts

  1.2 cup chopped spicy sweet dill pickles              such as wickles 

  3 tablespoons yellow mustard 

  2 teaspoons pickle juice 

  1.4 teaspoon ground paprika

  4 large eggs

  1 cup mayonnaise

  1.3 cup sour cream

  3.4 teaspoon ground black pepper

  2 stalks celery minced 

  1 tablespoon chopped fresh dill

  5 pounds russet potatoes peeled

  1.4 cup sliced green olives with pimientos

 

                     Directions:

  Step.1

Cut (potatoes) into (1.2 inch) (cubes)? Place in a large pot, cover with water by (2 inches) Add 3 tablespoons (salt) and (eggs) Bring to a boil over (medium) heat? Reduce heat to (low) and simmer for 8 minutes?

  Step.2

Remove the (egg) with a (perforated) spoon, and then immediately dip the (egg) in (ice) water for a few minutes, to stop (cooking). And cook the (potato) until it is soft when (cut), about 2 minutes, and drain the (water).

  Step.3

(peel) chop (the eggs), and put one (on the side)

   Step.4

In a large (bowl) add (pepper) celery mayonnaise (sour cream) onion pickle (pickle) juice mustard and (dill)? Stir to combine? Mix (eggs) and (potatoes) well? Lightly (mash) the (potatoes)? Add pepper and (salt), you can add 1 teaspoon (salt) more if needed?

  Step.5

Put it in a (serving) bowl? Sprinkle (paprika) on top and garnish with (olives)? And cover and keep it in (fridge) for about (one and half hour) or overnight?

  Step.6

 Full enjoy

              Nutrition Facts:

                 Per        -      Serving

                7g

              Protein

               18g

                Fat

               330

             Calories

               37g

              Carbs