Mom’s Texas-Style Potato Salad (With Mustard, Eggs & Pickles)

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• 2 1/2 pounds Yukon Gold or red potatoes (peeled and diced)
  Ingredient note

  Source: 2 1/2 pounds Yukon Gold or red potatoes (peeled and diced)
• 1 tablespoon + As Needed salt
  Ingredient note

  Source: 1 tablespoon salt; Source seasoning: salt to taste
• 1 cup mayonnaise (Hellmann's or Best Foods Real Mayonnaise)
  Ingredient note

  Source: 1 cup mayonnaise (Hellmann's or Best Foods Real Mayonnaise)
• 2 tablespoons yellow mustard
  Ingredient note

  Source: 2 tablespoons yellow mustard
• 2 tablespoons pickle juice
  Ingredient note

  Source: 2 tablespoons pickle juice
• 1/2 teaspoon ground black pepper
  Ingredient note

  Source: 1/2 teaspoon ground black pepper
• 1/4 cup chopped green onions
  Ingredient note

  Source: 1/4 cup chopped green onions
• 1 cup chopped celery
  Ingredient note

  Source: 1 cup chopped celery
• 1/2 cup chopped dill or sour pickles
  Ingredient note

  Source: 1/2 cup chopped dill or sour pickles
• 4 ounces pimientos (drained and chopped)
  Ingredient note

  Source: 4 ounces pimientos (drained and chopped)
• 5 each eggs (hard-boiled, peeled, and chopped)
  Ingredient note

  Source: 5 eggs (hard-boiled, peeled, and chopped)

1. Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
2. In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
3. Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.