Rock & Roll Bbq's Potato Salad

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 16
• 8 cups russet potatoes, cooked, peeled, then diced (about 12 medium potatoes)
• 5 eggs, hard boiled and crumbled
• 2 cups sweet yellow onions, finely diced
• 1 cup celery, finely diced
• 2 medium jalapenos, finely diced
• 1/2 cup dill pickle, diced
• 1 1/2 cups mayonnaise (light or no fat is ok...but not perfect)
• 2 tablespoons yellow mustard
• 1/3 cup pickle juice
• 1/4 cup cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon california chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 tablespoons sugar

Recipe

• 1 boil the potatoes in their skins as well as the eggs.
• 2 remove the eggs after 10 minutes of boiling and remove and drain the potatoes when they first become fork tender.
• 3 let potatoes cool to room temperature.cool the eggs by running them under cold water. this stops the cooking process.
• 4 peel the eggs and potatoes and refrigerate the whole potatoes and eggs until cold.
• 5 once cold, dice the potatoes into 1/4 inch or so pieces.
• 6 place potatoes into a large container with a lid.
• 7 dice the eggs and add to the container with the potatoes.
• 8 very finely dice the onion, jalapeño, celery, and pickles and add them to the container.
• 9 gently mix the ingredients really well.
• 10 in a different bowl, mix the mayo, mustard, dill pickle juice, cream, salt, chili powder, cumin, pepper, and sugar.
• 11 whisk it up until it's really creamy.
• 12 pour your dressing over the potato mixture.
• 13 gently stir until everything is all mixed up.
• 14 put the cover on the container and refrigerate 8 hours to overnight. we usually make the potato salad the day before.