Boring Name, I know. Would you prefer “Jordy’s Potato Salad OF MYSTERY”? Because… there’s no mystery. In fact, this is about as typical a potato salad as you can ask for – and that’s what I love about it. It’s that potato salad. It’s the one that looks all non-descript, but you keep going back for seconds, and thirds, and… just make the damn recipe. Yes, makes a lot. That’s a feature, not a bug.

5 pounds of potatoes (Yukon Gold if you want them to stay together, Russets if you just don’t care)
1 jar dill pickles
1 cup mayonnaise
¼ cup yellow mustard
4-5 stalks celery
1 bunch green onions
6 hard boiled eggs
celery seed
salt and pepper

Cut up potatoes into bite-sized cubes. Be careful, your girlfriend will tell you your bite sized cubes are too big to be a real bite size. She might be right… Boil until soft.

Dice celery, 4-5 dill pickles, green onions, and peeled hard boiled eggs and add to bowl. Combine with the mayonnaise, mustard, celery seed, salt, and pepper.

When potatoes are soft, drain and place in bowl. Pour about half the jar of pickle juice over the still-hot potatoes. and mix everything together – “mush all together” is the actual instruction I wrote down. Then add salt and pepper to taste because I guarantee you didn’t add enough the first time around.