Ingredients
4 to 5 red potatoes - cooked, skinned, and diced
2 large hard boiled eggs - yolks removed and set aside, whites diced
4 tbsp of mayo (add more if you want more moisture)
Diced pickles
1 tbsp of pickle juice
Salt to taste
Couple pinches of sugar
Pepper to taste
Dried parsley flakes
1. Combine egg yolks, mayo, salt, pepper, sugar, diced pickles and pickle juice.
2. Mixed in potatoes and diced egged whites.
3. Add in dried parsley flakes and combine until will blended.
4. Refrigerate up to 2 hours (best over night) before serving.
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