Rock & Roll BBQ's Potato Salad

Ingredients

• 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 pickles, 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

Directions

1. 1

   Boil the potatoes in their skins as well as the eggs.

2. 2

   Remove the eggs after 10 minutes of boiling and remove and drain the potatoes when they first become fork tender.

3. 3

   Let potatoes cool to room temperature.Cool the eggs by running them under cold water. This stops the cooking process.

4. 4

   Peel the eggs and potatoes and refrigerate the whole potatoes and eggs until cold.

5. 5

   Once cold, dice the potatoes into 1/4 inch or so pieces.

6. 6

   Place potatoes into a large container with a lid.

7. 7

   Dice the eggs and add to the container with the potatoes.

8. 8

   Very finely dice the onion, jalapeño, celery, and pickles and add them to the container.

9. 9

   Gently mix the ingredients really well.

10. 10

    In a different bowl, mix the mayo, mustard, dill pickle juice, cream, salt, chili powder, cumin, pepper, and sugar.

11. 11

    Whisk it up until it's really creamy.

12. 12

    Pour your dressing over the potato mixture.

13. 13

    Gently stir until everything is all mixed up.

14. 14

    Put the cover on the container and refrigerate 8 hours to overnight. We usually make the potato salad the day before.