Mashed potato salad that can be made with or without the chopped egg. This is the only kind of potato salad my dad will eat; try it and you’ll see why.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with a potato masher. Stir in onion, eggs, celery, pickles, salt, and black pepper. Mix mayonnaise, pickle juice, and mustard in a separate bowl; pour over potatoes and mix well. Cover and refrigerate at least 1 hour before serving.
Per Serving: 309 calories; protein 4.7g; carbohydrates 19.7g; fat 24g; cholesterol 89.9mg; sodium 222.2mg.