- 5 Russet Potatoes (Medium Sized)
- 4 Eggs
- Kosher Salt (1 Tsp)
- Black Pepper (1 Tsp)
- Garlic Powder (1.5 Tsp)
- Onion Powder (1.5 Tsp)
- Celery (Sliced – 1/4 Cup)
- Yellow Mustard (2 Tbsp)
- Scallions (Chopped – 1/4 cup)
- Mayonaise (6 Tbsp)
- Relish (2 Tbsp)
- Pickle Juice (1/2 Cup)
- Celery Salt (1 Tsp)
- Paprika (1.5 Tsp)
Peel the 5 potatoes, and place them in a pot with cold water just above the level of the potatoes.
Boil the potatoes until they are cooked but still a little firm. It took me about 10-12 minutes on medium-high. Poke with with a fork to make sure they are not too soft.
Chop slices of celery and scallions until you get about 1/2 cup worth.
While the potatoes are boiling place 4 eggs in a separate pot and hard boil them. once finished, peel and finely chop them with a fork and place them in a bowl.
Once the potatoes are finished and can be poked through with a fork (yet still firm) drain the liquid and place them in a large mixing bowl. Once they’ve cooled down a bit, slice them into smaller pieces with a knife. Add the chopped eggs afterwards
Place the chopped scallions and Celery in the bowl, and start seasoning the potatoes. Season the potatoes/veggies mix with the onion powder, garlic powder, salt, pepper and celery seed.
Grab one more large mixing bowl. Scoop in 6 Tbsp of Mayonnaise, 2 Tbsp of Mustard, 2 Tbsp of Relish, pour a 1/2 cup of Pickle juice. Mix well.
Fold the Mayonnaise mixture in with the potatoes. Top with Paprika, seal with plastic wrap and refrigerate for about 2-3 hours