Best Classic Potato Salad

Name: Best Classic Potato Salad
Total time: 160
Yield: 12
Ingredients: 5 pounds russet potatoes, peeled; 4 teaspoons kosher salt, divided, or to taste; 4 large eggs; 1 cup mayonnaise; 0.33333334326744 cup sour cream; 3 tablespoons yellow mustard; 5 stalks green onions, sliced (white and green parts); 2 stalks celery, finely chopped; 1 tablespoon chopped fresh dill; 0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice; 0.75 teaspoon ground black pepper; 0.25 teaspoon ground paprika; 0.25 cup sliced green olives with pimientos

Recipe by Nicole McLaughlin from allrecipes.com

Side Dish 3 Hr. 40 Mins.

Ingredients

12 servings

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5 pounds russet potatoes, peeled
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4 teaspoons kosher salt, divided, or to taste
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4 large eggs
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1 cup mayonnaise
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0.33333334326744 cup sour cream
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3 tablespoons yellow mustard
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5 stalks green onions, sliced (white and green parts)

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2 stalks celery, finely chopped
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1 tablespoon chopped fresh dill
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0.5 cup chopped spicy sweet dill pickles (such as Wickles™), plus 2 teaspoons pickle juice
•

0.75 teaspoon ground black pepper
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0.25 teaspoon ground paprika
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0.25 cup sliced green olives with pimientos

Instructions

Cut potatoes into 1 1/2-inch pieces. Place in a large pot and add water to cover by 2 inches. Add 3 teaspoons salt and eggs; bring to a boil over medium-high heat.
Reduce heat and simmer 9 minutes. Remove eggs to an ice bath. Drain potatoes when fork-tender; they may need another minute or so.
Peel and chop eggs and set aside.
Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine. Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Check for seasoning and add up to 1 teaspoon salt if desired.
Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.