No-Boil, Mustard Potato Salad

No-Boil, Mustard Potato Salad

4 cans diced new potatoes, drained and cubed
3 hard-boiled eggs, 2 diced and 1 sliced
1 cup finely chopped celery
¼ cup onion, finely diced
1 large dill pickle, diced
2 tablespoons dill pickle juice
1/4 teaspoon dry mustard
3 to 4 tablespoons yellow mustard
1 cup mayonnaise
salt and pepper
1 tablespoon chopped parsley (optional)

In a bowl, mix  mayonnaise, yellow mustard.  pickle juice, dry mustard, and a pinch of salt and pepper. Gently stir in potatoes, eggs, celery, onion, and diced pickle. Refrigerate at least 2 hours before serving. Garnish the top with the sliced egg and fresh parsley if desired before serving.

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