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Potato salad
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| 32 ounce package | cubed frozen hash browns |
| 4 | eggs, chopped |
| ½ cup | diced onion |
| ½ cup | chopped sweet pickles |
| 1 cup | mayonnaise |
| ⅓ cup | sweet pickle juice |
| 1 heaping teaspoon | mustard |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
Instructions
Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy.
Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
Place mayonaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy!
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