If you’re grilling or picnicking outside, it should be illegal not to have potato salad with your sandwiches or brisket or hot dogs or whatever.
- 8 red or white rose potatoes, peeled and diced
- 1⁄2 medium sweet yellow onion, chopped
- 3 hard-boiled eggs, sliced
- 1⁄2 tsp. salt
- Pepper to taste
- About 1⁄2 cup mayonnaise
- Dill pickle juice
Boil the potatoes for about 15 minutes; drain and refrigerate them.
Stir a little pickle juice into the mayonnaise to thin it out a little.
Combine all the other ingredients and mix with the mayonnaise.