Classic Potato Salad | Louisiana Kitchen & Culture

Ingredients

• 3½ pounds russet potatoes
• ¼ cup sweet pickle juice
• 4 hard-boiled eggs, peeled
• ¾ cup mayonnaise
• ⅓ cup chopped dill pickles
• ⅓ cup chopped sweet pickles
• ⅓ cup finely chopped red onion
• ⅓ cup finely chopped celery
• ⅓ cup finely sliced green onions, green parts only
• 2 tablespoons chopped green olives
• 2 tablespoons chopped pimientos
• 4 teaspoons Creole or grainy mustard
• ⅓ cup buttermilk, as needed
• 1 teaspoon Worcestershire sauce
• ½ teaspoon black pepper
• salt to taste
• paprika for garnish