Categories: BBQ

Ingredients

• Potatoes enough for 6 cups when cut
• 4 Hard boiled eggs
• 1 small onion fine diced
• 1/4 Diced bacon
• 2 tbls dill pickle relish
• 3-5 tbls mustard - not generic yellow. A German or Polish ground works well.
• 1 tbls fresh lemon juice
• 1/2 tsp kosher salt
• Ground pepper to taste
• 1 cup mayo
• 1 tbls fresh dill fine diced
• Paprika for garnish

Directions

1. Ok I don’t care if they are red potatoes, russet potatoes, white potatoes, yukon potatoes just make sure they are fresh.

2. I also don’t care if you peel em or not.

3. Wash them clean. Specially if you are not peeling.

4. t into equal cubes. like 1.5" by 1.5"

5. Boil in salted water until just fork tender. You don’t want them to split, but you don’t want them to stick on the fork.

6. Drain

7. Cool – if you can spread them out on a cookie sheet in a single layer. It stops the cooking faster.

8. Mix everything besides the potatoes.

9. Taste and add more mustard, salt, pepper as you want.

10. Dice up your egg.

11. Mix it in the mayo mixture. Taste and adjust seasoning.

12. Once the potatoes are cool dump the mayo mixture in and gently mix. If you cooked the potatoes right they will hold together if not they will start breaking apart.

13. Refrigerate. Server 4-5 hours later or next day. If it is too thick make a small batch of the mayo mixture and fold in.

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