12 eggs, steamed and peeled
12 small-medium potatoes, boiled and peeled
2 C mayonnaise
3 – 4 T yellow mustard
2 T dill pickle juice
1 t onion powder
1 t salt (or to taste)
1 – 2 T Salad Supreme (optional)
Chop eggs and potatoes into bite-size pieces and add to large bowl. In a smaller bowl, combine mayonnaise, mustard, pickle juice, onion powder, and salt (this should be quite salty since the potatoes will absorb a lot of the salt). Add mixture to eggs and potatoes and gently stir/toss until evenly coated. Sprinkle Salad Supreme on top if desired. Refrigerate for several hours before serving.
Makes approximately 24 servings
½ C = 5 points
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