The secret here is adding pickle juice and seasoning to the spuds while they’re still hot. Plenty of hard-boiled eggs and mayo give a creamy contrast to the crunch of onions, radish and celery. I often use Yukon Gold potatoes. Bread and butter pickles are fine for this.
2 lb/1 kilo potatoes, scrubbed, cubed
¼ cup sweet pickle juice
Kosher or coarse salt and pepper to taste
3 hard-boiled eggs, chopped
⅔ cup mayonnaise
⅓ cup chopped sweet pickles
2 celery stalks, chopped
3 green onions, chopped
¼ cup chopped red onion
6 radishes, chopped (optional)
Boil potatoes until soft, 10 to 15 minutes. Drain. Place in large bowl. While still hot, add pickle juice, salt and pepper.
While still warm, add eggs to mayonnaise in bowl; stir to combine, leaving chunks. Add to warm potatoes; stir to coat. Add remaining ingredients; stir to combine. Taste; adjust seasoning. Store in fridge. Serve at room temperature.
Makes 4 to 6 servings.