Classic Mustard Potato Salad - cooking recipe

Ingredients

5 lbs potatoes, peeled and diced
1/2 cup butter
6 eggs, boiled and diced
1 cup yellow onion, diced
1 cup celery, diced
1/4 cup dill pickle, diced
1 1/2 - 2 cups mayonnaise
2 -4 tablespoons yellow mustard
1/4 cup pickle juice
1 teaspoon garlic salt
1 teaspoon black pepper

Preparation

Place your peeled and diced potatoes in a large pot and cover with cold water. Bring to a boil and continue to cook until the potatoes are soft when poked with a fork or knife.
Drain the water off the potatoes and place in a large bowl.
Place the stick of butter into the potatoes and allow to melt.
Once the butter has melted mix in eggs, onions, celery, and diced pickles.
When adding in the pickle juice, mayonnaise, and mustard you can adjust amounts to your liking. The salad should be creamy and moist, not runny.
Finish by mixing in the garlic salt and pepper.
My family enjoys the potato salad when it is warm so we usually serve immediately. You can cover and chill before serving and it is also good.